Cookbook:Curry Chicken I
Curry Chicken I | |
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Category | Chicken recipes |
Servings | 4 |
Time | 10 hours |
Difficulty | Category:Easy recipes#Curry%20Chicken%20I |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Curry%20Chicken%20I | Curry
This curry chicken dish isn't very spicy unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use heavy cream.
Ingredients
- 1 whole chicken
- 4 cloves garlic, minced
- 2 tsp salt
- 2 tsp red chile powder
- 2 tsp garam masala
- 1 tsp red pepper powder
- 150 ml yoghurt
- 20 coriander leaves
- ½ tsp ground black pepper
- 2 onions, sliced into rings
- 2–3 green chiles
- 1 tomato, finely chopped
- 2 tsp olive oil or sunflower oil
- 3 cashews, ground
- 1 tsp curry powder (or to taste)
- 100 ml coconut milk or cream (optional)
Procedure
Preparation
Cooking
- In a large pot, fry onion rings, green chilies, and tomato in olive or sunflower oil over low heat until onions are light yellow.
- Stir in remaining 1 tsp garam masala, 1 tsp red chili powder, and ground cashews.
- Add chicken pieces, and fry them for about 5 minutes while gently stirring.
- Add the marinade and water until all chicken pieces are submerged. Add coconut milk if desired.
- Allow the dish to cook over low to medium heat for 30–45 minutes.
- Remove from heat and wait for a few minutes until the chicken pieces are tender and have absorbed the sauce.
- Serve with rice (Basmati variety works well).
Category:Cashew recipes
Category:Chile recipes
Category:Cilantro recipes
Category:Coconut recipes
Category:Curry powder recipes
Category:Curry recipes
Category:Easy recipes
Category:Garam masala recipes
Category:Main course recipes
Category:Meat recipes
Category:Pan fried recipes
Category:Recipes
Category:Recipes with images
Category:Sunflower oil recipes
Category:Whole chicken recipes