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Chicken Curry - Entrees (Non-Veg) |
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Serves 4
Preperation Time: 20 minutes
Cook Time: 20 minutes |
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| Chicken in onion-tomato curry |
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| Ingredients |
- 2 medium-sized onions
- 1 cinnamon stick
- 1 tsp ginger-garlic paste
- 3–4 green chilies
- ½ tsp cumin seeds (jeera)
- 2 medium-sized tomatoes
- 4 tsp sunflower or olive oil
- 1½ tsp salt
- 1 tsp red chili powder
- ½ tsp turmeric (haldi) powder
- 1 tsp garam masala (blend of Indian spices)
- 2 lb chicken cut in 2 inch pieces
- ¼ cup cilantro leaves
- 1 cup water
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| Method |
- Grind the onions, cinnamon stick, ginger-garlic paste, green chilies, cumin seeds, and tomatoes to a paste. Heat the oil in a kadai (cooking wok) or pressure-cooker vessel. Add the paste. Stir till golden brown and the oil separates. Now add the salt, red chili powder, turmeric, and garam masala (Indian spice powder), keep covered with a lid, and continue cooking curry on low heat for another 5 to 10 minutes.
- Wash the chicken pieces. Add to gravy, stir for another 10 minutes.
- Add the water and pressure-cook for 2–3 whistles. Open and garnish with chopped coriander.
- Serve hot with rotis or rice.
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Appetizers (Veg)