Indian Chicken Curry I
Recipe by Kristi Martinez
"My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!"
Ingredients:
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8 bone-in chicken breast halves, skinless
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salt and pepper to taste
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1 tablespoon olive oil
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2 onions, peeled and quartered
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1 teaspoon finely chopped fresh ginger root
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1 teaspoon crushed garlic
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1 tablespoon hot (Madras) curry powder
Directions:
- Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
- Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
- Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
- Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
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