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Recipe Types: Chicken , Fish , Lamb , Shrimp

CHICKEN CURRY

2019-06-20
Slow-cooked-spicy-chicken-squarelamb-chicken-curry-little-india-belmar

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Ingredients

  • 1 (1¾-pound/800-gram) chicken, skinned and cut into 12 pieces
  • ¼ cup (50 ml) vegetable oil
  • 1-inch (2½-cm) cinnamon stick
  • 4 or 5 cloves
  • 4 or 5 green cardamom pods
  • 4 medium red onions, grated
  • 1 tablespoon fresh ginger paste
  • 1 tablespoon fresh garlic paste
  • ½ teaspoon ground turmeric
  • 1½ tablespoons ground coriander
  • 1½ teaspoons ground roasted cumin (see Notes)
  • 1 teaspoon red chile powder
  • 4 medium tomatoes, puréed
  • 1½ teaspoons table salt
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh Cilantro

Method

Step 1

Trim the excess fat from the chicken and put the pieces in a large bowl.

Step 2

Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, cloves, and cardamom, and sauté for 1 minute. When the spices change color and are fragrant, add the onions and sauté for 3 to 4 minutes or until golden brown. Add the ginger paste and garlic paste, and sauté for 2 to 3 minutes, stirring continuously.

Step 3

Add the turmeric, coriander, cumin, and chile powder. Stir well.

Step 4

Add the tomatoes and sauté for 3 to 4 minutes, stirring continuously. Cook for 7 to 8 minutes or until the oil comes to the top.

Step 5

Add the chicken and salt, and stir. Increase the heat to high and sauté for 5 minutes or until the chicken pieces are well coated with the sauce. Add 1½ cups (300 ml) water and bring to a boil. Lower the heat to low, cover, and cook for 10 minutes or until the chicken is cooked through.

Step 6

Transfer to a serving bowl. Sprinkle with the garam masala and garnish with the cilantro. Serve hot.

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