Easy Chicken Curry
Posted by Dinesh Perera on November 01, 2016 (1 Comment)
An incredibly EASY chicken curry using organic spices that come with the Spicy Gourmet Spice Tiffin and a combination of dark and white meat.
- 2 tbs plus ghee ( clarified butter)
- 1 sprig ( about 10 leaves) of curry leaves
- 2 tbs whole coriander seed
- 1 tbs cumin seed
- 1 medium onion, chopped
- 2 tbs chopped ginger
- 2 tbs chopped garlic
- 1 tsp fenugreek seed
- 1 to 2 tsp turmeric
- 1 stick of cinnamon
- chicken - 3 leg quarters and one breast.
- 7 to 8 cardamom pods, bruised
- 1 tsp cayenne
- 2 medium tomatoes, chopped
Separate the chicken leg from the thigh and cut the thigh in two. If you wish, you may chop off the knuckle at the end of the legs. Split the chicken breast in two and cut each split breast into three.
Prepare Simple Spice Mix:
Combine 2tbs of coriander plus 1 tbs of cumin and grind in the electric spice mill.
Heat ghee in a medium to large pan on high heat until it starts to smoke. Add the curry leaves and onions, stir until onions are soft. Add the ginger and continue to saute until the onions begin to brown. Add the garlic, stir and continue to fry for a couple of minutes. Add the coriander/cumin spice mix, followed by fenugreek seeds, stir and add more ghee if you feel the mix is drying.
Add turmeric powder and cinnamon, stir and add the chicken. Stir well so the chicken is coated with the ingredients. Add the cardamom, reduce heat to medium low, add salt and cayenne, stir and add the tomatoes. Stir, cover and cook for about 30 to 35 mins. Once the chicken is cooked, season with additional salt if necessary and finally, garnish with cilantro.
This is a very simple chicken curry, made with organic spices and free range chicken. I'm sure you'll find this recipe to be quite delicious!