Sunday, November 7, 2010

Dry Chicken Curry

Dry Chicken CurryDry Chicken Curry

4 chicken legs - cut into bite size and seasoned with salt and pepper
1 big onion - chopped
1/2 inch ginger - grated with microplane or minced
4 cloves garlic - minced
2 heaped tablespoons curry powder
1 can of diced tomato/1 1/2 cups overriped tomato - chopped
1 cup mint/cilantro - chopped
1 cinnamon stick
5 - 6 cardomons - cruched
5 - 6 cloves
Salt and pepper to taste

Brown chicken pieces and leave aside.
Add more oil and add in cinnamon stick, cardomons and cloves. Fry in medium heat until the cinnamon stick opens up.
Add in the chopped onions. Sprinkle a pinch of salt and fry until slightly limp, then add ginger and garlic. Saute well, then add in curry powder.
When curry mixture is fragrant, add the browned chicken pieces , the chopped tomato and the mint/cilantro. 2 fresh red jalapeno/chillies can be added for more spicy curry.
Cover pan with lid and cook until chicken pieces are cooked. - Stir now and then to prevent burning.
Cook the curry until it is very dry, stirring all the time.
Adjust the taste with salt and pepper.


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