Chicken Curry (Murga)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Skinless chicken
1 teaspoon	5ml	Garam masala
3 teaspoons	15ml	Salt
1 cup	62g / 2.2oz	Finely chopped tomato
1/4 cup	59ml	Vegetable oil
1/2 cup	118ml	Water
1 1/2 cups	93g / 3.3oz	Finely chopped onion
1 1/2 teaspoons	7.5ml	Fresh ginger - chopped
1 teaspoon	5ml	Finely chopped garlic
1 teaspoon	5ml	Vinegar
1		Dried chili - (optional)

Recipe Instructions

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 serve.

Source:
Indian Cooking, Khalid Aziz

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