Chicken Curry Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Heat oil add the cinnamon, bay leaves, coriander and cumin, onion, ginger, garlic. Sauté till golden brown. Add the turmeric powder, chopped tomatoes, yoghurt, let cook and then remove the bay leaf and cinnamon, puree the ingredients into a smooth paste. Add the chicken, brown it well and then adds the ground almonds, cook until chicken is done. Add salt to taste. Serve hot.

Method:
Beat the butter and caster sugar until fluffy and pale. Add the eggs in one at a time, stir in the lemon zest. Fold in the flour, baking powder, ½ tsp salt and the yogurt. Spoon the mixture into a greased and lined 9” tin. Bake at 180 degrees C for 50 minutes, or until golden brown on top and firm to the touch. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Sieve the icing sugar into a bowl and add in enough of the lemon juice to create a thick icing. Spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel. To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Add the sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon strips and simmer gently for 15 minutes, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.