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Chicken Curry PDF Print E-mail
(1 vote, average: 5.00 out of 5)
Meat Dishes
Written by gormey   
Monday, 23 March 2009 19:40

Chicken Curry recipe

Ingredients & Quantities

400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs
1/4 cup veg oil or ghee or oil of your choice
2 onions
4 cloves garlic
1   piece peeled fresh ginger root
2 cinnamon stick
2 dried red chilies
1 tsp turmeric powder
5-10 cardamom pods - seeds only, discard shells
5 whole cloves
14oz can tomato sauce
1/2 cup water
1/2 cup  plain yogurt
1 tbsp lemon juice
chopped fresh coriander leaves

Method

Chop spices and garlic in blender along with tomato sauce  water and finally add yogurt and pulse to mix.
Saute chicken pieces in oil and then add onions
continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
Simmer covered
stirring occasionally until chicken is tender for about 45 minutes.
Add lemon juice
 and fresh coriander leaves to garnish.

serve with basmati rice naan bread raita chutney

 



Tags: chicken  curry  ginger  ghee  chilies  yoghurt  

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Chicken Curry
Monday, 23 March 2009

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Last Updated ( Monday, 23 March 2009 20:09 )
 
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