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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken Curry Recipe

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This recipe for Chicken Curry is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
oil of choice
5 yellow onions, finely chopped
1 black cardamom
4-5 cloves
1 cinnamon stick
1 tsp cumin seeds
2″ fresh ginger, finely chopped
4 garlic cloves, finely chopped
4 tomatoes, roughly chopped
salt
1.5kg whole chicken, skinless and roughly chopped
1/2 cup natural yogurt
1 tsp turmeric powder
2 tsp ground coriander
1 tsp chili powder
1 tsp garam masala
4 medium potatoes, peeled and halved
handful of fresh coriander, roughly chopped
Directions:
Directions:
Add 3-4 tbsp. of oil to a hot pan. Once the oil is hot, add the cloves, black cardamom, cinnamon stick, and cumin seeds. Let them sizzle.

Add the onions and cook for 8 minutes until golden. Once the onion begins to soften, add the garlic and ginger.

Add the tomatoes and ½ tsp salt. Stir through and cook for 5 minutes until the tomatoes have softened.

Add the chicken and yoghurt, and stir through.

Add ¾ tsp salt, turmeric powder, ground coriander, chili powder, and garam masala. Mix well.

Add 2/3 cup water, mix, cover, and cook for 30 minutes on low heat.

Add the potatoes and make sure they are fully submerged in the curry. Cover again and cook for another 20 minutes.

If you have time, turn off the heat and let the curry sit for up to 2 hours before you serve.

 

 

 

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