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

May 14, 2009

Hurry Burry Chicken Curry

Serves 6 Ingredients 1 kg chicken jointed and cut into medium size pieces A small bunch of coriander leaves washed […]

Serves 6
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 turmeric powder
2 or 3 teaspoons chillie powder
2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf
1 teaspoon ginger 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 and garlic paste and sauté for a few minutes.
Now add the chicken, salt, chillie powder, turmeric powder and cumin powder and fry for some time till the oil separates from the mixture
Add sufficient water and cook till the chicken is done and the gravy is thick
Serve with rice or bread

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Article written by Bridget White-Kumar
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