BIG AND EASY CHICKEN CURRY
BIG AND EASY CHICKEN CURRY WITH COCONUT AND TOMATOES
This is a good recipe for a dinner party because it is easy and makes a large batch. However, it also freezes well in smaller amounts and is delicious when reheated.
INGREDIENTS
3 lbs chicken cleaned and cut into pieces I use boneless chicken breast for this recipe.
6 Tbsp oil
2 large onions fine diced approx 3 cups
2 cups of 1 inch cubed potatoes
3 Tbsp ginger garlic paste
1 tsp turmeric
1 tsp cayenne powder
3 tsp salt
3 tsp cumin seeds, crushed or powdered
9 cloves
9 cardamoms
3 inch piece of cinnamon
1 tsp whole black peppercorns
6 bay leaves
1 tsp diced hot green pepper
14 oz can of tomato sauce
1 14 oz can of coconut milk
1/2 cup water
3 tsp salt
1 1/2 tsp garam masala
9 mint leaves
3 tbsp cilantro leaves
Juice of 1/2 lemon or lime
DIRECTIONS
Make a marinade of the ginger garlic paste, cayenne pepper, turmeric and salt.
Fold the chicken pieces into the marinade making sure each piece is well coated with it.
Set aside for at least 30 minutes.
Heat the oil in a goodly pan over medium heat.
Add the diced onions and fry about 7 minutes till they turn golden
Now stir in the dry spices- cumin, cloves, cardamom, cinnamon, pepper corns and bay leaves.
Saute for a minute or so and...
Add the marinated chicken pieces.
Saute the chicken for about 5 minutes, turning over the pieces often so every side is seared and the juices are locked in.
Make sure the chicken does not burn on the bottom of the pan.
Now add the tomato sauce and stir well.
Cover and set on a quiet simmer for 10 minutes.
Check and stir every so often. The fat should start shimmering on the surface.
Add the garam masala powder, green chilli, mint and lemon juice.
Now stir in the coconut milk and water.
Add the potato pieces.
Bring the curry to a low simmer, cover and cook for 10-12 minutes.
Check the flavors and add whatever is needed for maximum deliciousness.
Toss in the tender, green cilantro leaves and enjoy! :)
Bon appetit!
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