Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

October 1, 2010

Hurry-Burry Chicken Curry / Chicken Curry in a Hurry

Serves 6 Preparation Time 30 minutes Ingredients 1 kg chicken jointed and cut into medium size pieces A small bunch […]

Serves 6 Preparation Time 30 minutes
Ingredients

1 kg chicken jointed and cut into medium size pieces
A small bunch of coriander leaves washed and chopped
2 large onions chopped
2 tomatoes chopped
½ teaspoon tumeric powder
2 or 3 teaspoons chilly powder
2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf
1 teaspoon ginger paste
1 teaspoon garlic paste
3 tablespoons oil
Salt to taste
1teaspoon cumin powder

Heat oil in a pan and add the onions, Fry till golden brown. Add the cloves, cinnamon, cardamom, bay leaf, tomato, ginger paste and garlic paste and sauté for a few minutes. Now add the chicken, salt, chilly powder, tumeric powder and cumin powder and fry for some time till the oil separates from the masala. Add sufficient water and cook till the chicken is done and the gravy is thick

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Article written by Bridget White-Kumar
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