Name: Chicken Curry
Ingredients: 1 small whole chicken, skinned & cut into pieces; 1 medium onion, sliced; 3 cloves garlic; 3/4"piece of ginger, chop & blend with garlic to make a paste (use one tbsp water for blending); 2 ½ tbsp vegetable oil; 1-1/2"piece of cinnamon stick; 5 cloves; 3 pods of cardamom; 1 bay leaf; cilantro; 1 tsp ground tumeric; ½ tsp ground red chili; 5 ½ tsp ground coriander; 1 tsp ground cumin; 1 tbsp salt; ½ cup water; 5 ½ tbsp tomato paste

CategoryPoultry

Source: Anandra Bangari's recipe
Region: Indian
Rating: Untried

Yields1 Serving

1 small whole chicken, skinned & cut into pieces

1 medium onion, sliced

3 cloves garlic

3/4"piece of ginger, chop & blend with garlic to make a paste (use one tbsp water for blending)

2 ½ tbsp vegetable oil

1-1/2"piece of cinnamon stick

5 cloves

3 pods of cardamom

1 bay leaf

cilantro

Curry Paste

1 tsp ground tumeric

½ tsp ground red chili

5 ½ tsp ground coriander

1 tsp ground cumin

1 tbsp salt

½ cup water

5 ½ tbsp tomato paste

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