Thursday, February 15, 2007

Chicken Curry


* 1 no: Chicken (skinned and jointed)
* 3 no: Tomatoes (large, skinned, deseeded and chopped)
* 2 no: Onions (ground)
* ½ tsp: Kashmiri mirch
* 1 ½ tsp: Roasted, ground fennel seeds
* 1 tsp: Ginger powder
* 2 no: Cloves
* 2 no: Cardamoms (large)
* 2 tsp: Oil/ butter
* 350 ml: Water/ stock


1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
2. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
4. Return chicken to the pan and simmer over a gentle flame until tender.
5. Strain the juices and serve with the chicken.


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