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Chicken Curry - 2 Recipe - Cooking Index

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Chicken Curry - 2

Cuisine: Indian
Type: Chicken
Courses: Dressings, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozBoneless skinless chicken breasts
1 teaspoon 5mlSalt
1/4 cup 59mlOil
3/4 cup 46g / 1.6ozOnion - finely chopped
1/2 teaspoon 2.5mlGarlic - chopped
1/2 teaspoon 2.5mlFresh ginger root - chopped
1/2 teaspoon 2.5mlGround cumin
1/2 teaspoon 2.5mlTurmeric
1/2 teaspoon 2.5mlGround coriander
1/2 teaspoon 2.5mlCayenne
1/8 teaspoon 0.6mlGround fennel
1/4 cup 59mlWater
1/2 cup 31g / 1.1ozTomatoes - finely chopped
2 tablespoons 30mlCoriander leaves - chopped
1/4 cup 59mlPlain low-fat yogurt
1/2 teaspoon 2.5mlGaram masala
1/2 tablespoon 7.5mlLemon juice

Recipe Instructions

Sprinkle dried chicken pieces with salt. Saute in oil 3-4 minutes. Transfer to a plate.

Add onions, garlic and ginger to pan and saute 7-8 minutes, until soft and golden. Reduce heat to low, add cumin, turmeric, ground coriander, cayenne, fennel, and 1/2 tablespoon water. Fry for a minute or so, stirring constantly. Add the tomatoes, coriander and yogurt.

Increase heat to moderate and add chicken. Pour in remaining water. Bring to a boil. Turn chicken several times to coat. Sprinkle top with garam masala and coriander. Reduce heat to low and simmer until tender [10-20 minutes].

To serve arrange on a platter. Add sauce and sprinkle lemon juice on top.

Source:
T/L Foods of the World Series

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