Source: Anandra Bangari's recipe
Region: Indian
Rating: Untried
Combine all curry-sauce ingredients together.
In a heavy bottom pan, heat the oil and fry the onions on medium-low heat until they start to soften and brown. Add the garlic-ginger paste and continue frying but don't let the garlic burn. Add the cloves, cinnamon, bay leaf & cardamom to the pot to release their aroma. Add the spice mixture and curry-paste next and cook slowly for a few minutes until the oil rises to the top of the mixture. If necessary add a tiny bit of water to keep the mixture from drying up. Once the oil glistens, add the chicken pieces and stir. Cook on medium-low heat, stirring occasionally until chicken is cooked. After cooking sprinkle some cut cilantro leaves on top.
Serve with white rice.
Ingredients
Directions
Combine all curry-sauce ingredients together.
In a heavy bottom pan, heat the oil and fry the onions on medium-low heat until they start to soften and brown. Add the garlic-ginger paste and continue frying but don't let the garlic burn. Add the cloves, cinnamon, bay leaf & cardamom to the pot to release their aroma. Add the spice mixture and curry-paste next and cook slowly for a few minutes until the oil rises to the top of the mixture. If necessary add a tiny bit of water to keep the mixture from drying up. Once the oil glistens, add the chicken pieces and stir. Cook on medium-low heat, stirring occasionally until chicken is cooked. After cooking sprinkle some cut cilantro leaves on top.
Serve with white rice.