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CHICKEN CURRY

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3 tbsp. vegetable or canola oil

1/2 tsp. cumin seed

Large red onion, chopped (any onion is fine, but I like red onion for this recipe)

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1 tsp. ginger, crushed

1 tsp. garlic, crushed

2 small Serrano or jalapeno peppers, chopped

2 tsp. curry powder

1 small cinnamon stick

1 bay leaf

1/2 tsp. sugar

Salt, to taste

1 pound small, boneless chicken pieces

1/2 cup tomato paste

2 tsp. lemon or lime juice

Cilantro, chopped, for garnish

Heat oil on medium in a deep pan; put cumin seed, ginger/garlic paste, bay leaf and cinnamon in pan. Add onion and sauté until light brown. Next add tomato paste, salt, curry powder, chopped pepper and sugar. Cook the mixture until you see a little bit of oil on top. At this point, fry the chicken pieces for 4-5 minutes. Add the chicken to the rest of the mixture and cook on low for 20-25 minutes. To serve, sprinkle with lemon juice and garnish with chopped cilantro. Wow, so delicious! Eat with Nan (flat leavened bread) or plain rice. This recipe is very popular in India.

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