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Curry Of Chicken

herbal.chef's picture
  Frying chickens 2 , cut into serving pieces
  Yoghurt 1⁄2 Pint (About 1 Cup)
  Turmeric 4 Teaspoon
  Tamarind juice 2 Teaspoon
  Butter 3 Tablespoon
  Onions 6 Medium, thinly sliced
  Garlic 4 Clove (20 gm), finely minced
  Green ginger/0.5 teaspoon powdered ginger 1 1⁄2 Inch, grated
  Cinnamon stick 2
  Cardamom seeds 8 , peeled
  Bay leaves 2
  Powdered coriander 1 1⁄2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Ripe tomatoes/2 cups canned italian plum tomatoes, drained 4 , peeled
  Crushed red pepper To Taste
  Salt To Taste

Marinate the chicken for one hour in a mixture of the yoghurt, one teaspoon of the turmeric and the tamarind juice.
Heat the butter in a large casserole or dutch oven.
Add the onions, garlic, ginger, cinnamon, cardamom seeds and bay leaves.
Cook, stirring occasionally, until the onions are well browned.
Add the coriander and the remaining turmeric and cook three minutes longer.
Add the chicken pieces and remaining marinade and cook until the moisture evaporates.
Add water to barely cover the chicken and cook ten minutes longer.
Add tomatoes, crushed red pepper and salt.
Cover and simmer until the chicken is tender, thirty to forty five minutes.

Recipe Summary

Main Dish

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