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Recipes
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
Prep
20 min
|
Total
45 min
|
Serves
4
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Indian Recipes
Chicken
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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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