Spicy Chicken Curry
|Vegetable oil||3 Tablespoon|
|Onion||1 Large, sliced|
|Bay leaves||2 , crumbled|
|Chicken||3 Pound, cut into pieces (1 Bird)|
|Chili powder||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), peeled and pressed|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Ground allspice||1⁄2 Teaspoon|
Heat the oil in a large saucepan over medium heat.
When hot, add the onion, peppercorns, cinnamon, cardamom pods, cloves, and bay leaves, cook, stirring frequently, until the onion becomes light brown.
Add the chicken pieces and cook, stirring frequently, until the meat is seared on all sides.
Sprinkle in the turmeric, chili powder, coriander, cumin, ginger, and salt to taste.
Stir in the garlic.
Continue cooking, stirring occasionally, until the chicken is well colored.
Add 1 3/4 cups hot water, cover, and simmer until the chicken is just cooked.
Add the yoghurt and allspice and simmer for 10 minutes.
Serve with Green Pea Pilaf and Cucumber Raita.