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Chicken Curry

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Chicken Curry

Friday, 12 January 2007

Ingredients

At a glance

Regional

Punjabi

Main Ingredient

Chicken

Serves

3 tablespoon(s) oil
2 onion(s) grated
2 tablespoon(s) garlic paste
1 teaspoon(s) ginger paste
1 cup(s) yoghurt beaten till smooth
2 tomatoes grated or finely chopped
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
1 teaspoon(s) cumin powder
½ teaspoon(s) turmeric powder
salt and freshly milled pepper to taste
12 medium pieces (about 800 grams) of chicken
1 cup(s) hot water
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
finely chopped fresh coriander to garnish

Methods/steps

Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown.
Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates.
Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned.
Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.

Additional Tips

Serve hot garnished with coriander leaves.

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