Friday, October 26, 2012

Chicken Curry



This simple and absolutely tasty chicken curry is from one of my favorite cookbooks. 1000 Indian Recipes by Neelam Batra. You can purchase this book here 1000 Indian Recipes by Neelam Batra

Ingredients: 

1. Chicken - 2 lbs - skinned and chopped to medium sized pieces
2. Garlic - 3-4 cloves peeled
3. Ginger - 2 inch pieces peeled
4. Onion - 1 large onion chopped
5. Tomatoes - 2 chopped
6. Cilantro - Half cup chopped
7. Green chilli peppers - 3-4 chopped
8. Bay leaves - 2
9. Green cardamom - 5 slightly crushed
10. Cinnamon - 2 inch sticks
11. Ground coriander- 1.5 tbsp
12. Ground cumin - 1 tsp
13. Garam masala - 1 tsp + 1/4 tsp for garnishing
13. Turmeric - 1/2 tsp
14. Salt - To taste
15. Black pepper - 1/4 tsp freshly ground 
16. Vegetable Oil - 3-4 tbsp
17. Water - 1 cup or as required
18. Yogurt - 1/2 cup non fat plain yogurt
19. Cilantro springs - for garnishing

Preparation: 

1. Mince garlic, ginger and onion together in a food processor and transfer to a bowl. 
2. Mince tomatoes, cilantro and green chilli peppers and transfer to a bowl. 
3. Heat oil in a pan over medium high heat. Add the bay leaves, cardamom pods and cinnamon sticks and saute for about 3o seconds. Then add the onion-garlic mixture and cook until browned. This would take about 7 mins. 
4. Add the tomato-cilantro mix, keep on stirring and cook for another 7 mins. 
5. Add coriander, cumin, 1 tsp garam masala, turmeric  salt and black pepper. Mix in the yogurt stirring slowly and continuously to prevent it from curdling. Let it cook until it is incorporated into the sauce. 
6. Add the chicken pieces and stir for about 5 mins until they are slightly browned. Then add the 1 cup water, cover and cook for about 5 mins on high heat. Reduce the heat, cover and cook for about 30 mins until the chicken is tender and sauce is thick. Turn the pieces a few times in between. 
7. Transfer to a serving dish, garnish with cilantro and garam masala. 
8. Serve with steamed basmati rice or hot rotis.

Enjoy! :)


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