Ronnie’s Special Glasgow Curry

1 January 2021

Ronnie’s Special Glasgow Curry

• 1 cup of boiling water
  
  
• 1 kilo of boneless/skinless chicken thighs
  
  
• 4 Chicken stock cubes
  
  
• Jar of Pataks curry paste – Tikka Masala
  
  
• ½ teaspoon of cayenne pepper
  
  
• ½ teaspoon of chilli powder
  
  
• Splash of black pepper
  
  
• 2 onions
  
  
• 2 apples (Granny Smith if you can get them)
  
  
• Big tin of tomatoes
  
  
• Some tomato paste to thicken the sauce as required

Now that Ronnie has all the bits and pieces organized, he gets out the blender and a large pot. He also puts the kettle on (not for a wee cup of tea, but for the hot water – Dahhh)

• First he boiled the water on the stove.
  
  
• Next he put the stock cubes into the cup of water with the Pataks.
  
  
• Next he added all the powder stuff (cayenne, chilli, pepper)
  
  
• He just let that simmer for a moment.
  
  
• He peeled and cored the apples and cut the onions and put them into
  the blender, mixing in the tomatoes to make the blend easier
  
  
• He added the blended stuff to the pot and stirred to mix.
  
  
• Now Ronnie got on with the housework and left this to simmer for about 20 mins.
  
  
• Ronnie put in the chicken (uncooked) and finished the vacuuming.
  
  
• After about 30 more minutes, it was ready to see if the tomato paste was needed.

Probably about ¼ cup is needed to thicken it up nicely.

About now Ronnie pours a wine.

Ronnie serves the curry with Uncle Bens 2 minute Basmati rice and enjoys!