Boneless Chicken Curry in a Tomato Sauce
Suculent pieces of boneless, chicken cooked im a tomato-based curry sauce.
Ingredients:
Serves 2-4
- 2.2 lb /1kg) boneless cut up chicken pieces
- 1 big onion, or 2 medium onions, finely chopped
- 3 cloves of garlic, crushed
- 1 tbsp ginger, finely grated
- 4 cloves 1 green chili
- seeds from 4-6 green cardamom pods, crushed
- 1 cinnamon stick
- 1 tsp coriander powder
- ½ -1 tsp chili powder
- ¼ tsp black pepper
- 1 tsp turmeric
- 1 tsp paprika powder
- 2 bay leaves
- 2 medium tomatoes, peeled and chopped
- salt to taste
- 4 tbsp oil
- 1 tbsp butter
- 1-1½ cup water
- 3 tbsp chopped coriander leaves 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:
- Heat the oil in a pan.
- Add cinamon stick, crushed cardamom seeds, bay leaf and crushed cloves. Sizzle for few seconds.
- Add the chopped onion and fry for few minutes.
- Add chopped green chili, crushed garlic and ginger (you can replace it with 2 tbsp garlic-ginger paste). Fry stiring ocasionally till onion is golden brown. Add chopped tomato, and continue to cook, squashing it under th back of wooden spoon to make a paste.
- Stir in coriander powder, chili powder, paprika powder. Fry 5 minutes or until the oil runs free from the spice mixture.
- Add the chicken pieces, some salt, mix it well and fry for 10 minutes. Add some butter. Cover and cook for about 10 minutes on medium heat.
- Add 2 cups of water and cook on medium heat for 10-20 minutes stiring gently from time to time.
- Adjust the salt, sprinkle with pepper.
- Garnish with coriander leaves. Serve hot as a main dish with rice, roti, naan or paratha.
Find out which spices you need to create an authentic Indian meal.
