Cooking Instructions
- 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 color 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 sauté 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. Serve hot with rice
Similar Recipes
-
-
Chicken Curry Chicken Curry
My little ones love the taste and flavour of my chicken curry and they are always asking for daddy’s chicken curry 😊The curry is medium hot however it can be made more hotter and spicier by more chilli and whole spices.Served best with rice and yoghurt. Can also be served with Roti.This recipe can serve 4-6 people.Leftovers can be put in the fridge and can be eaten up 3 days from when the chicken curry is made.
-
-
Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg)
Approx 380 Calories per serve (Approx 40gms Carbs, 25gms Fat, 10gms Protein)Serve with Cauliflower Rice
-
Beef Massaman Curry - Kaeng Matsaman Beef Massaman Curry - Kaeng Matsaman
This dish was chosen to be No.1 in the "World's Most Delicious Foods Top 50" in CNNGo. This is a popular curry in our house. I substituted tamarind with lemon juice. Massaman means Muslims. The ☆ Indian spices are originally brought from Thailand by Muslim traders.You can make this in the same way as you make green curry or yellow curry. The secret is to sauté the curry paste and mix in the coconut milk in Step 3 and Step 4. I used the ☆ spices in Step 2 to increase the fragrance, but you can omit them as they are already included in the curry paste. I added lemon juice instead of tamarind. Recipe by gingamom
-
Spiced Lamb Curry Harmony with Chana Dal Spiced Lamb Curry Harmony with Chana Dal
Embark on a journey of rich flavors with our Spiced Lamb Curry Harmony featuring Chana Dal. This aromatic and hearty curry showcases tender lamb, slow-cooked in a blend of spices and lentils, resulting in a dish that is both comforting and full of depth. Transport your senses to the vibrant kitchens of South Asia with this soul-satisfying lamb curry
-
Dahi Machh (fish curry with curd) Dahi Machh (fish curry with curd)
A simple traditional bengali recipe for the #itsprocessoverproduct initiative running on Instagram. My account is @tasty.delites
-
Mutton curry Mutton curry
A very simple and basic mutton recipe. The best thing about it is it does not require any complicated techniques or ingredients yet is so rich in aroma and taste. #mutton #muttonrecipes #indianrecipes #punjabi #punjabifood #punjabirecipe
-
Coconut Milk Chicken Curry. Coconut Milk Chicken Curry.
I made this yesterday, and it was Sooooo goooooooooooood!I add potatoes in my curries, because the starch thickens the curry and makes it even more yummy!
-
Chicken Curry (Kari Ayam) Chicken Curry (Kari Ayam)
The Best Indonesian Chicken Curry in Australia 😘#chickencurry #homefood #homecooking #frommykitchen #delicious #inaustralia
-
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)
Approx 300 calories per serve(approx 40gms Carbs, 4gms Fat & 10gms Protein)Serve with Cauliflower Rice -
Chicken curry Chicken curry
#FoH#Favourite_recipe#Post_no.1#Chicken curry#ilovecooking
More Recipes
Comments