Home-style Chicken Curry

Created by Bopper7, Wednesday, 23 September 2009

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Sometimes what you really want is a simple chicken curry to warm your evening.

Ingredients

At a glance

Categories

Serves

3 tsp vegetable oil
1 bay leaf
4 green cardamom, 2.5cm cinnamon stick, 10-12 black peppercorns, 1 tsp cumin seeds, 2 cloves all pounded together with a pestle and mortar
250g onions, finely sliced
½ tsp garlic, minced to a paste
½ tsp red chilli powder
1 tsp coriander powder
½ tsp turmeric powder
salt to taste
100g tomatoes, roughly chopped
1 tsp tomato paste
600g chicken, boned, cut into
2.5cm dice
½ tsp garam masala
2 tsp coriander leaves, finely chopped
1 tsp ginger, finely chopped

Method/steps

Heat the oil in a pan, add the bay leaf and pounded spices, and stir until the spices crackle and they change colour.
Add the onions and saute until golden brown, then add the garlic paste.
Stir continuously and keep scraping the bottom of the pan to avoid the mix getting burnt.
Add the powdered spices, but not the garam masala.
Mix quickly without letting the spices get burnt at the bottom.
Add salt, the tomatoes and the paste and cook on slow heat, stirring slowly.
As the tomatoes melt to form a sauce, add the chicken and cook on a slow heat for 20-25 minutes until the chicken is almost cooked.
Sprinkle on the garam masala and simmer to finish cooking. Add coriander and sprinkle on ginger.

Additional tips

Leave out the chili powder for delicate child palates

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