Chicken Curry

Name: Chicken Curry
Yield: 4 servings
Cuisine: American
Ingredients: 11¾-pound/800-gram chicken, skinned and cut into 12 pieces; 1/4 cup (50 ml) vegetable oil; 1 inch cinnamon stick; 4-5 cloves; 4-5 green cardamom pods 4 medium red onions, grated; 1 tablespoon fresh ginger paste 1 tablespoon fresh garlic paste; 1/2 teaspoon ground turmeric 1½ tablespoons ground coriander; 1 teaspoon garam masala

ashma begum @cook_17622945

#khana #chicken_curry

ashma begum @cook_17622945

#khana #chicken_curry

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Ingredients

4 servings

11¾-pound/800-gramchicken, skinned and cut into 12 pieces
1/4 cup (50 ml)vegetable oil
1 inch cinnamon stick
4-5cloves
4-5green cardamom pods 4 medium red onions, grated
1 tablespoonfresh ginger paste 1 tablespoon fresh garlic paste
1/2 teaspoonground turmeric 1½ tablespoons ground coriander
1 teaspoongaram masala

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Steps

1

Trim the excess fat from the chicken and put the pieces in a large bowl.
2

Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, cloves, and cardamom, and sauté for 1 minute. When the spices change colour and are fragrant, add the onions and sauté for 3 to 4 minutes or until golden brown. Add the ginger paste and garlic paste, and sauté for 2 to 3 minutes, stirring continuously.
3

Add the turmeric, coriander, cumin, and chile powder. Stir well.
4

Add the tomatoes and saute for 3 to 4 minutes, stirring continuously. Cook for 7 to 8 minutes or until the oil comes to the top.
5

Add the chicken and salt, and stir. Increase the heat to high and sauté for 5 minutes or until the chicken pieces are well coated with the sauce. Add 1½ cups (300 ml) water and bring to a boil. Lower the heat to low, cover, and cook for 10 minutes or until the chicken is cooked through.
6

Transfer to a serving bowl. Sprinkle with the garam masala and garnish with the cilantro. Serve hot.