Chicken Curry

Much as we love trying new things, we keep coming back to the basic, loved by everyone Chicken Curry. Prepared by slowly simmering fresh pieces of chicken in a curry sauce made with onions, garlic, ginger, tomatoes and Indian spices. This is easy, simple to make recipe.

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Serves 2-4

  • 6 legs or tights pieces of chicken (or about 2.2 lb /1kg)
  • 1 onion, finely chopped
  • 4 cloves of garlic
  • 2 tbsp ginger, finely grated
  • 4 cloves
  • 4-6 cardamom seeds
  • 1- 2 inches cinnamon stick
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • ½ tsp chili powder
  • 1 tsp turmeric
  • 1 tsp paprika powder
  • 1-2 bay leaves
  • ½ cup yogurt (optional)
  • 2 tomatoes
  • salt to taste
  • 4 tbsp oil
  • 1-1½ cup water
  • 3 tbsp chopped coriander leaves to garnish
  • chopped cashew to garnish

Tender and juicy Indian spiced chicken with aromatic nigella seeds, curry powder and cumin on a skewer. Preparation instructions are included.
Frozen until ready for use, just bake and serve.
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How to make Chicken Curry:

  1. Heat the oil in a pan.
  2. Add cinamon stick, green cardamoms, bay leaf and cloves. Sizzle for few seconds.
  3. Add the chopped onion and fry for few minutes.
  4. Add chopped green chili, chopped garlic and ginger (you can replace it with 2 tbsp garlic-ginger paste). Fry stiring ocasionally till onion is golden brown.
  5. Stir in coriander powder, chili powder, paprika powder, fennel seeds and turmeric. Fry for 1-2 minutes or until the oil runs free from the spice mixture.
  6. Add the chicken, add garam masala, mix it well. Cover and cook for about 10 minutes on medium heat.
  7. Add chopped tomato. Cook next 10 minutes or until the chicken is tender.
  8. Add yogurt. Taste and adjust the salt.
  9. Add water, if necessary,
  10. Cook on medium heat for10-20 minutes stiring gently from time to time.
  11. Garnish with coriander leaves. Serve as a main dish with rice, roti, naan or paratha.

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