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Chicken Curry

 
Chicken Curry
chicken curry
This Chicken Curry recipe uses primarily powdered spices, so it is faster to prepare than some of our other versions.  Dinner is on in about one hour.
Recipe By: Six Spices by Neeta Saluja
  • Prep20 min |
  • Total45 min |
  • Serves 4
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Ingredients

    • 2-3 lbs skinned chicken legs, thighs, and breasts
    • 1 1/2 teaspoons salt, divided
    • 6 tablespoons cooking oil, divided
    • 1 large onions, finely chopped
    • 3 teaspoons garlic, finely chopped
    • 2 teaspoons fresh ginger, finely chopped
    • 1 teaspoon cumin roasted and ground
    • 1 teaspoon turmeric
    • 1 teaspoon coriander powder
    • 1 teaspoon red chile powder
    • 1/4 cup water, divided
    • 1/2 pound fresh tomatoes, chopped
    • 2 tablespoons fresh cilantro, chopped
    • 6 tablespoons plain yogurt
    • 1 teaspoon garam masala
    • 2 teaspoons fresh lemon juice

Instructions

Wash chicken pieces and dry with a paper towel. Sprinkle chicken with 3/4 teaspoon of salt and set aside.

In a heavy pan or nonstick frying pan, heat 2 tablespoons of oil on high heat.  When oil is hot, add chicken pieces a few at a time; fry for 3 -4 minutes, or until they are white and firm, turning them once.  Transfer chicken to a plate.

Add remaining 4 tablespoons of oil to the pan. Place onions, garlic and ginger in hot oil. Cook on medium heat until onions are soft and golden grown.

Reduce heat to low. Stir in cumin, turmeric, coriander, red chile powder, and 2 tablespoons of the water.  Cook for 1 to 2 minutes, stirring constantly.  Stir in the tomatoes, 1 tablespoon of cilantro, yogurt, and remaining salt

Increase heat to medium, add chicken pieces with the juices that have accumulated in the plate.  Pour in remaining water.  Bring to a boil, turning chicken over in the sauce to coat the pieces evenly.

Sprinkle curry with garam masala.  Reduce heat to low.  cover and let curry simmer for about 20 minutes or until the chicken is tender.

Add lemon juice and remaining cilantro.  Simmer another 5 minutes. 

Serve hot with bread or over rice.

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