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Chicken
Curry
| Ingredients |
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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
Method
Fry the chicken in hot oil for 5 minutes to seal.
Remove from pan.
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.
Add tomatoes to the pan. Stir in cloves and cardamoms.
Cook for 5 minutes before adding water/ stock. Bring
to a boil.
Return chicken to the pan and simmer over a gentle
flame until tender.
Strain the juices and
serve with the chicken.
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