Chicken Curry
From desifull 15 years agoIngredients
- 1 lb chicken pieces shopping list
- 4 medium onions shopping list
- 2 large potatoes, cut in 1 1/2" cubes shopping list
- 2 bay leaves (optional) shopping list
- 5 medium tomatoes, chopped shopping list
- 1 1/2 tabsp oil shopping list
- Grind all the ingredients below with water to make a thick paste: shopping list
- 10 red Kashmiri chilies or 1 heaped tabsp chili powder shopping list
- 1 level teaspoon cilantro/corriander powder shopping list
- 1 1/2 teaspoon cumin powder shopping list
- 2" piece ginger or 1 heaped teaspoon paste shopping list
- 1/4 teaspoon whole cloves or powder shopping list
- 6 pods cardamom or 1 1/4 teaspoon powder shopping list
- 1 level teaspoon turmeric powder shopping list
- 6 cloves garlic or 1 1/2 teaspoon paste shopping list
- 1" piece cinnamon or 1/3 teaspoon powder shopping list
- 15 peppercorns shopping list
- 1 bundle of cilantro/corriander leaves shopping list
- 1 tablespoon vinegar shopping list
- salt to taste shopping list
How to make it
- Heat the oil and saute the onions until they are golden brown. Add the chopped tomatoes and fry until they get soft. Add the ground spice paste and fry until oil starts to surface. Add the chicken and the bay leaf and fry well. Add water to about 2" above the chicken and stir.
- Add the vinegar and salt to taste. Let the chicken cook and when almost done, add the potatoes. Once the potatoes are cooked, test for seasoning and add accordingly. If the gravy is too dry or thick, add a little more water to desired consistency.
- Boil the curry for another minute, garnish with cilantro/corriander leaves and serve with hot cooked rice or Indian bread.
People Who Like This Dish 4
- kos7138 Nowhere, Us
- tinadc Cape Town, ZA
- caramia US.
- sayboya Adelaide, AU
- desifull Benicia, CA
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