chicken curry
Prep Time:
45 Minutes
Cook Time:
45 Minutes
Ready In:
50 Minutes

3 ½ lb combination of chicken breasts and thighs
(well rinsed, skinned, boned, visible fat removed and cut into 1-inch square pieces)
4 tablespoons clarified butter (gheu) (or use half vegetable oil combination)
2 whole green cardamom pods, slightly cracked
1 inch stick cinnamon
4 cloves, head bud pinched off
1 medium cassia or bay leaf (tej pat)
2 medium garlic cloves, peeled and minced to a fine paste
1 inch piece fresh gingeroot, peeled and minced to fine paste
Salt to taste

½ teaspoon turmeric powder
2-3 medium-size white or yellow onion (halved, cored and chopped into ½ inch pieces)
¼ teaspoon freshly cracked black pepper
1 teaspoon paprika powder
1½ teaspoon garam masala

1 teaspoon crushed red pepper
some fresh cilantro (coriander) (washed well, chopped)
2 mild green chili pepper (seeded and sliced fine)


1 Wash chicken pieces thoroughly in cold water and pat dry removing as much moisture as possible. Place them in a cutting board and remove visible fat, bone and skin. Cut into 1-inch square pieces. Set it aside.
2 Prepare herb and spices as indicated in the ingredients and set it aside.
3 Heat oil or(clarified butter) in a heavy-based large skillet over medium-high heat. When hot add cardamom, cloves, cassia leaves, cinnamon sticks and fry until they release a pleasant aroma.
4 Add chicken pieces and cook until golden brown on all sides to seal the meat. Add ginger-garlic paste, salt and turmeric and continue frying until chicken is half cooked, tender and moist. At this stage of cooking the oil starts separating from the chicken, now add onion and the remaining ingredients and continue cooking, stirring continuously until onions are rich, dark brown. Adjust the heat to low to prevent burning. The finished dish should be quite dry, the onion should still hold its shape, but be soft and transparent.
5 Remove from heat and add the garnish. Transfer to serving dish and serve hot.


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