Curried Chicken
From lor 16 years agoIngredients
- 1 whole chicken cut into pieces or use your favourite pieces measuring weight of 1kg. shopping list
- Note: You can remove the skin or leave it on. shopping list
- 2 large onions, thinly sliced shopping list
- 2 large tomatoes, seeded and diced shopping list
- 4-5 garlic cloves, minced or 2 Tbsps. garlic paste shopping list
- 1 Tbsp. ginger, finely chopped or paste shopping list
- 2 tsps. coriander powder shopping list
- 1 tsp. cumin powder shopping list
- 1/2 tsp. turmeric powder shopping list
- 1/4 tsp, red chili powder shopping list
- 2 tsps. garam masala powder shopping list
- 6 Tbsps. vegetable/ canola/ sunflower cooking oil shopping list
- Chopped coriander or flat leafed parsley to garnish shopping list
How to make it
- Heat the oil in a pan and fry the onions until light golden brown.
- Remove from the oil with an Asian straining spoon or slotted spoon and drain on paper towels.
- Turn off heat.
- Grind the onions into a smooth paste in a blender or food processor.
- Remove into a separate container.
- Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.
- Heat the remaining oil again and add the onion paste.
- Fry for 2 minutes.
- Add the tomato paste and all the spices.
- Mix well.
- Fry the masala until the oil begins to separate from it.
- Add the chicken to the masala and brown well.
- Add 1-1/2 cups of hot water or hot chicken broth to the chicken. Cover and simmer.
- Cook until the chicken is completely cooked through and tender.
- Garnish with chopped coriander or parsley.
- Serve with basmati rice and warm Naan (tandoor-baked Indian flatbread) or chapati (Indian flatbread).
- Note: If you cannot find these breads then soft pita bread is an acceptable replacement.
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