Chicken Curry
Ingredients
Chicken 2-2 1/2 lb.
Garam Masala 1 tsp
Salt 3 tsp
Finely chopped tomato 1cup
Vegetable oil 1/4 cup
Water 1/2 cup
Finely chopped onion 1 1/2 cup
Fresh ginger, chopped 1 1/2 tsp
Finely chopped garlic 1 tsp
Vinegar 1 tsp
Dried chili (optional) 1
Directions
Cut chicken, separate legs and thighs, back and split breast
Heat oil over high heat. Add onions and fry until golden brown. Take care not to burn them.
Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained.
Add chicken, add water, bring to a boil, and add salt. Cover pot and lower heat. Add chili to make it hot if desired.
Stir constantly to avoid burning and coat the chicken pieces evenly.
After the chicken is done, add vinegar and cook for another 5 minutes on very low heat.
Sprinkle on Garam Masala and coriander and serve.
Chicken Curry
Ingredients
2-5lb Fryer Chickens, skinned, and cut into pieces
3 large onions
10 cloves of garlic
2 tablespoon. chopped fresh ginger
2 heaped tablespoon ground coriander
2 heaped teaspoon. ground cumin
1 heaped teaspoon. red chilie powder
1 level teaspoon. ground black pepper
1/2 teaspoon. turmeric powder
2 bay leaves
10 cloves
6 black cardamoms
2 inch stick of cinnamon
1 -19oz can of stewed tomatoes or 1 cup of yogurt
2 1/2 level teaspoon salt
1 cup cooking oil
1 cup water
Method
1. Wash the chicken pieces, drain and set aside.
2. Finely chop the onions in a food processor and keep aside. Now place garlic and ginger in the food processor and blend to a paste. Add coriander, cumin, chili powder black pepper, turmeric and blend well. Transfer to a small bowl and add cardamoms, cloves, cinnamon and bay leaves to it. Set aside.
3.Put tomatoes and salt in the food processor (no need to clean the bowl) and blend well.
4. Heat oil in a large pressure cooker. When hot add chopped onions and carefully fry to a golden brown, stirring occasionally.
5. Remove the onions with a perforated slice. Drain half the oil, keeping the other half in the pressure cooker. Return browned onions to cooker and add all the spices and fry on medium heat until the oil separate from the gravy, about 5 minutes.
6. Add the chicken pieces stir well and fry on high heat for about 5 minutes, stirring continuously.
7. Add tomato mixture and water. Bring to boil, stir and cook for 1012 minutes under pressure.
8. Remove from heat, lower pressure by running cold water over cooker. Transfer to a serving dish. Serve with rice or Nan.
Variation:
Use 1 cup of plain yogurt instead of the tomatoes.