Chicken curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2lbs chicken pieces ( boneless breast and thighs plus some legs (bone-in adds to flavour)
1 large onion sliced
1 cinnamon stick 11/2 inches
3 or 4 cloves
1 tsp big jeera or fennel seeds
2 cardamom seeds crushed slightlyj
2 Tbsp oil
2 large tomatoes or crushed canned tomatoes
3 potatoes or half pepper squash cut up or 1 cup frozen peas
1 tsp turmeric powder
2 Tbsp masala Add slowly enough to coat chicken pieces
Salt to taste
Ginger garlic crushed - about 1 Tbsp (use fresh if possible)
Cilantro for garnish
2-3 chillies if you want spicy curry
1tsp Garam masala
1tbs tomato paste (thicken gravy)
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Directions: |
Directions:1 In dry pot or saucepan with lid add cinnamon sticks,cardamom,cloves and fennel
Dry roast for 1-2 minutes until you smell fragrance of spices
2 Add oil and onions
Sauté until onions turn slightly golden
Add turmeric sauté then add masala sauté for 1 minute until fragrant.
3 Add chicken and stir to coat with spices
Close lid and let cook for about 5 minutes
Stir and cook until oil comes out
Note chicken cooks faster than other meats- if adding potatoes or squash add as soon as oil comes out .
If using Peas add at end of cooking
4 When chicken no longer appears pink
Add tomatoes and cook until gravy forms.
Add 2-3 chillies if you want a spicier curry.
5 When done add frozen peas and that have been microwaved for about 3-4 minutes
Allow to finish cooking Switch off stove
6 Sprinkle Garam masala and let curry sit on stove plate for about 5 minutes
Garnish with cilantro before serving with rice or rooti or naan |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: Rooti or roti and naan can be easily made but is widely available in Indian grocery stores very cheaply and can be stored in freezer. Chicken curry can be made with breast alone or with some brown meat like thighs or legs(Using boneless thighs is a good option) Addition of the thighs / legs adds some extra taste to the curry.I usually use skinless pieces and if possible boneless pieces.
Adding chillies early on cooking process makes for a less spicy curry,while adding at the end will result in spicier curry.If gravy is too runny add 1 Tbsp of tomato paste and stir.
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