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Zenag Chicken Neck Curry

Zenag Chicken Neck Curry

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Ingredients:
  • 1 x TRAY ZENAG CHICKEN NECKS
  • 1 x Medium sized Brown Onions
  • 2 x Garlic
  • 4 x Medium size Tomatoes
  • 2 Teaspoon Ginger
  • 1 x Dessert Spoon Salt
  • 1 x Tablespoon Red Chillies Powder or Diced Fresh Chillies
  • 2 x Tablespoon Curry Powder
  • 1/4 x Cup Vegetable Oil
  • 2 x Cup Water
Procedure:
  • Take a large fry pan, put it onto a gas burner at low flame.
  • Add chopped onions, garlic, tomatoes, ginger, salt, red chillies powder, curry powder and 1 cup water.
  • Stir to combine.
  • On another gas burner put on a frying pan and add the cooking oil.
  • When it starts boiling, turn the flame to low.
  • Fry Zenag chicken necks until golden brown. (About 10 minutes).
  • Take them out of the oil when their colour turns light brown.
  • Keep them aside.
  • Take the used oil, combined curry ingredient mixture, water to the fried Zenag Chicken Necks.
  • Fry it slightly and add 1 cup water to the Zenag Neck Chicken Curry.
  • Cook further 9 minutes.
  • Serve.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 4-6

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