Cookbook:Chicken Curry
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The | Chicken Curry | |
|---|---|
| Category | Curry recipes |
| Servings | 4 |
| Time | 1hr 15 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Curry | Indian recipes
Cooking duration: 45 minutes for marinating and 30 minutes for cooking.
Contents |
Ingredients [edit]
Curry ingredients [edit]
- 1lb chicken
- 1 medium onion
- 1 teaspoon ginger paste
- ½ teaspoon garlic paste
- 1/4 ounce mixed spice powder (½ stick of cinnamon, 3 cardamom pods, 6 cloves; ground to a powder in a spice grinder or coffee grinder)
- 2 medium tomatoes, diced
Marinade ingredients [edit]
- 1½ teaspoon salt
- ½ teaspoon red chili powder
- a pinch of turmeric
- optional: 10 teaspoons of plain yogurt
- 1½ teaspoon of coriander
- ½ teaspoon garlic paste
- 1½ teaspoon ginger paste
Procedure [edit]
- Marinate the chicken - clean the chicken and cut into small pieces. Add all the marinade ingredients and mix well. Set aside for 45 minutes to let flavors seep in.
- Chop the onions into small pieces and fry on a medium heat.
- Add the diced tomatoes, ginger and garlic.
- After the onions turn golden brown add the marinated chicken.
- When the chicken in almost done (95%) add the spice powder.
- Cook until the meat is tender.
