Directions: |
Directions:Dry the chicken and sprinkle with salt, in a heavy, large
pot, I use le creuset, heat over high heat, add chicken
and fry for 3-4 mins turning until they are white and
somewhat firm. Set the chicken aside. In the same pot,
add onions, garlic and ginger stirring for 7-8 mins until
golden brown. Reduce heat to low, add cumin, tumeric,
ground coriander, red pepper, fennel and 1 tbsp water
stirring constantly for a min or so. Stir in the tomatoes,
1 tbsp of the cilantro, yoghurt and 1 tsp salt. Increase
the heat to moderate, add chicken and any juice on
the plate, add 1/2 cup water. Bring to a boil making sure
all pieces are coated with the sauce. Sprinkle the top
with garam masala and the last tbsp of cilantro, cover
tightly, reduce heat to low and simmer for 20 minutes
or until tender but not falling apart. |
Personal
Notes: |
Personal
Notes: We like to have chicken pieces about
4" in size.Garam masala is just a seasoning mix of
cinnamon,cardamon pods, cloves, cumin seeds, coriander
seeds and black peppercorns. You can easily fake it
with the ground stuff, just a pinch of each. I make it up
every year or so and it lasts for a long time. We serve this
with rice and with two raytas which you will find in the salad
section. I recommend them because if you like your curry
hot you can add extra heat and the coolness of the raytas
cuts it beautifully.
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This recipe for Chicken Curry is from