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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This is a classic Indian chicken curry from my mom. You can adjust the spices as you like. It's a simple and straightforward classic. Some of the spices can be found at the regular grocery store, especially the high-end ones, but otherwise they can definitely be found at a local Indian grocery store. Ingredients:
8 skinless chicken legs |
2 medium onions |
2 tablespoons oil (canola, vegetable or olive) |
4 teaspoons cumin seeds (jeera) |
2 bay leaves (tez patta) |
3 cloves (laung) |
1 cinnamon stick (dalchini) |
1 teaspoon cardamom seed (elainchi) |
2 tablespoons ginger-garlic paste |
1 teaspoon turmeric powder (haldi) |
1 tablespoon cumin powder (jeera powder) |
1 tablespoon coriander powder (dhania powder) |
1 teaspoon red chili powder |
1 tablespoon tomato paste |
4 -5 pinches salt |
3 tablespoons plain yogurt |
2 teaspoons garam masala |
Directions:
1. In a large (5-6 quart) pan heat the oil on medium heat.
2. Add the cumin seeds, bay leaves, cloves, cinnamon stick, cardamom, and ginger garlic paste. Saute the spices until the cumin seeds start to brown.
3. Meanwhile chop the onions.
4. Add the onions to the pan and saute the mixture until onions begin to brown.
5. Add the turmeric, cumin powder, coriander powder, red chili powder, tomato paste and yogurt and salt.
6. Saute the mixture.
7. Add the chicken and cover.
8. Cook on medium low, stirring occasionally for about 10 minutes. If the spices are sticking on the bottom add a little more yogurt.
9. Add the garam masala, mix and cover.
10. Continue to cook the chicken until the chicken starts to separate from the bone. A natural curry will have formed from the onions, tomato, yogurt, chicken and spices.
11. Serve with rice or roti or any other whole wheat bread.
12. You can garnish with fresh coriander.
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