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Chicken Curry
Method
- Clean the chicken, remove skin and de-bone.
- Then cut into 1 � inch pieces (tikka), or buy boneless chicken pieces.
- Mix half of the ginger and garlic paste with the red chillies, turmeric and salt.
- Rub this mixture on the chicken pieces.
- Leave to marinate for 30 mins.
- Warm the oil in a non-stick pan or kadhai.
- Add the curry leaves and stir fry over medium heat for 30 seconds.
- Then add the sliced onions and stir fry over increased heat until light brown.
- Add the remaining ginger and garlic pastes.
- Stir fry for a minute.
- Add tomatoes and let the mixture bubble in the pan until fat leaves the masala (bhunno).
- Then add the spices � coriander, cardamom powdered cloves and cinnamon powders.
- Stir fry for a minute.
- Add tamarind pulp and let bubble in the pan gently for 5 mins.
- Now add the chicken pieces.
- Add water and let the curry bubble gently together in the sauce (bhunno) for 8-10 mins.
- Reduce to medium heat, stirring constantly, until the moisture has evaporated and the masala coats the chicken pieces.
- Lastly, stir in the lemon juice, sprinkle with freshly-ground black pepper and adjust the salt for seasoning.
- Place in a serving dish and garnish with coriander leaves and serve.
Ingredients:
1.2 kg - chicken, boneless
1.2 kg - chicken, boneless
To Marinade:
4 tsp - ginger, grated
30 gms - garlic cloves, crushed
� tsp - red chilli powder
1 tsp - turmeric powder
� cup - groundnut oil
10 - curry leaves
1 - medium onion, sliced
1 - medium tomato, sliced
Spices:
� tsp - coriander powder
4 to 5 - cloves, powdered
� tsp - green cardamom powder
� tsp - cinnamon powder
� cup - tamarind pulp
1 cup - water
1 tbsp - lemon juice
4 to 5 - black peppercorns, crushed
salt to taste
To Garnish:
6 tbsp - fresh coriander leaves
RECIPES BY REHANA KHAMBATY
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