4
Chicken Curry
Ingredients
- 2 pounds chicken
- 1 large onion
- 1 tablespoon garlic, finely diced
- 1 tablespoon ginger, finely diced
- 2 medium tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon red chili powder
- 4 cloves
- 1-1inch stick cinnamon
- 3 green cardamons
- 1 bay leaf
- 1 teaspoon cumin seeds
- 4 tablespoons mustard oil
- Chopped coriander/cilantro to garnish
Directions
- Heat mustard oil in a pan
- Add cumin seeds, cloves, cardamom, cinnamon, and bay leaf, fry for about 15-20 seconds
- Add chopped onion and fry onions until they become soft
- Add ginger and garlic, fry for another 5 minutes
- Add chicken pieces and fry until chicken becomes light brown
- Add chopped tomatoes, turmeric powder, chili powder, cumin powder, coriander powder, salt and pepper, and mix well with chicken. Fry for 3-5 minutes, then lower heat and continue to cook covered for 10 minutes. There is no need to add water at this stage as the chicken and tomatoes will leave water
- When chicken is tender and the oil starts separating from the gravy, add 1 and 1/2 cups of water and let the chicken simmer for 10-15 minutes. Adjust time and temperature based on desired consistency of the gravy
- Serve garnished with chopped coriander/cilantro