Chicken Curry
My Mother in Law used to make this recipe and I loved it. I am sharing it with you.
Serves:
2
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Complexity:
Easy
Ingredients:
4 tbsp oil
2 onions finely chopped /sliced
1 tomato skin removed and chopped
½ cup yogurt
1 tsp red chili powder
½ tsp each of the following powders – coriander and cumin
1/4th tsp each powdered cinnamon, cloves and mace
2 tbsp fresh black masala (see recipe below)
Salt to taste
2lbs chicken pieces remove skin and as much fat as you can
Fresh coriander leaves chopped for garnishing.
Directions:
Heat the oil in heavy bottom pan.
Fry the onions till translucent and soft.
Add the yogurt and fry 3 to 5 minutes till oil returns
Add the tomatoes and again fry till oil returns
Add all the powders one by one; stirring each time you add a spice. Stir till well mixed.
Now add the fresh ground masala and stir to mix.
Add the chicken pieces and stir to mix.
Cook till chicken is done. May add little water if more gravy is needed.Stir the chicken occasionally so it does not stick to the pan.
Garnish with chopped coriander leaves.
Footnotes:
Fresh Black/Garam Masala
Ingredients:
1. Dry grated coconut ½ C
2. Mustard seeds 1tbsp
3. Coriander seeds ¼ C
4. Cumin seeds 4tbsp
5. One small onion finely chopped
6. Red dried pepper to taste
7. Black pepper 2tbsp
8. Cloves 2tbsp
9. Cinnamon stick 1 large broken into pieces
10. Fennel Seeds 2 tbsp.
11. Methi seeds 2tbsp. Method:
Sauté all the above ingredients individually in small amount of oil (1 tbsp. Approx.). Blend while warm till very fine. Store in fridge for a week or store in freezer in portions you will need for one time.
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