Chicken curry

Recipe from: 8/13/1998 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 65
    ml
    oil
  • 4
    onions, chopped
  • 3
    cm
    piece fresh ginger, peeled and grated
  • 4
    cloves garlic, crushed
  • 5
    ml
    turmeric
  • 10
    ml
    ground cumin (jeera)
  • 2
    ml
    coarsely ground black pepper
  • 4
    large ripe tomatoes, skinned and chopped
  • 250
    ml
    plain yoghurt
  • 6
    fresh or 3 dried curry leaves
  • 1
    kg
    skinned chicken breasts or portions, preferably deboned
  • 2
    ml
    garam masala
  • 1
    ml
    chilli powder
 

Method

 
Heat half the oil in a pan and sauté the onions over low heat until tender, about 10 minutes. Stir in the ginger and garlic and sauté for another 3 minutes. Add the turmeric, cumin and black pepper, increase the heat slightly and stir-fry for another 2 minutes. Add the tomato, yoghurt and curry leaves, cover and simmer slowly for about 20 minutes. Heat the remaining oil in another pan and fry the chicken breasts on both sides until golden brown. Drain on paper towelling and add to the tomato sauce. Stir well to mix, cover and simmer slowly for about 15 minutes. Stir in the garam masala and chilli powder and simmer uncovered for another 5 minutes. Make diagonal incisions across the chicken breasts (if using) and serve with the sauce, rice, poppadums and pickled vegetables or sambals if desired. Serves 6.
 

Read more on: poultry
 

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