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Chicken Curry

  • 3servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 whole chicken cut into 12 pieces

  2. 2 tablespoons coriander powder

  3. tablespoon chilli powder

  4. 1 whole onion

  5. 2 slices ginger

  6. 3 whole cardamom crushed

  7. 2 teaspoons cumin powder

  8. 2 teaspoons cumin seeds roasted and crushed

  9. teaspoon fenugreek lightly roasted

  10. 2 green chilli's sliced

  11. 1 stick cinnamon

  12. 1 piece pandanus leaf

  13. 3 tablespoons ghee

  14. 2 ripe tomatoes

  15. 2 tablespoons tomato puree optional

  16. 1 l chicken stock

  17. salt to taste

  18. 1 sprig curry leaf

Instructions Jump to Ingredients ↑

  1. Cut the chicken into 12 pieces.

  2. Chop onions and green chillies.

  3. Mince the garlic with the salt.

  4. Crush the cardamoms.

  5. Roast the cumin seeds and crush in a mortar and pestle.

  6. Add all the dry ingredients to the chicken pieces mix well and set aside for 20 minutes.

  7. Heat the ghee till it is melted but not too hot add the pandanus, onions ,garlic,green chilli and curry leaves till light golden brown.

  8. Add the chicken and turn up the heat and dry roast the chicken for 5 minutes.

  9. Add the chicken stock and tomato paste (if using) bring to the boil turn down and simmer till the chicken is tender, about 30 minutes.

  10. The sauce should be thick and rich.

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