Boneless Chicken Curry in a Tomato Sauce
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.
Ingredients:
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
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, green cardamoms, bay leaf and cloves. Sizzle for few seconds.
- Add the chopped onion and fry for few minutes.
- 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.
- 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.
- Add the chicken, add garam masala, mix it well. Cover and cook for about 10 minutes on medium heat.
- Add chopped tomato. Cook next 10 minutes or until the chicken is tender.
- Add yogurt. Taste and adjust the salt.
- Add water, if necessary,
- Cook on medium heat for10-20 minutes stiring gently from time to time.
- Garnish with coriander leaves. Serve as a main dish with rice, roti, naan or paratha.
This Indian food glossary provides terms, descriptions and photos of ingredients used in Indian kitchen.
