Wednesday, March 9, 2011

Chicken Curry

4 garlic cloves, halves

1-2 medium hot green chilies, seeded

2-inch piece fresh ginger, peeled and coarsely chopped

7 Tbsp vegetable oil

2 cups onions, finely chopped

1 ½ tsp ground turmeric

1 ½ tsp ground coriander

1 tsp ground cumin

1 tsp chili powder

3 lb chicken, in 8 pieces, skin removed

1 ½ tsp salt

4 tomatoes, quartered

1 tsp garam masala (prepackaged, or mix together ¼ tsp freshly ground black pepper, 1/8 tsp cumin powder, 1/8 tsp ground cinnamon, ½ tsp cardamom, dash ground cloves.)

1. In a blender, purée garlic, chilis, ginger, and 1-2 Tbsp water.

2. In a large saucepan, caramelize onions over medium-high heat, about 10 minutes.

3. Add garlic. Cook 2 minutes.

4. Add turmeric, coriander, cumin, and chili powder. Cook 30 seconds.

5. Add chicken and salt, turn to coat well. Cook 15 minutes. Add 2-3 Tbsp water if necessary to prevent sticking.

6. Add tomatoes. Reduce heat to medium-low. Cover and cook 50 minutes, stirring occasionally.

7. Add garam masala during the last 5 minutes.

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