Saturday, October 29, 2011

Chicken Curry

4 garlic cloves, halves
1-2 medium hot green chilies, seeded
2-inch piece fresh ginger, peeled and coarsely chopped
7 Tbsp vegetable oil
2 cups onions, finely chopped
1 ½ tsp ground turmeric
1 ½ tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
3 lb chicken, in 8 pieces, skin removed
1 ½ tsp salt
4 tomatoes, quartered
1 tsp garam masala (prepackaged, or mix together ¼ tsp freshly ground black pepper, 1/8 tsp cumin powder, 1/8 tsp ground cinnamon, ½ tsp cardamom, dash ground cloves.)

1. In a blender, purée garlic, chilis, ginger, and 1-2 Tbsp water.
2. In a large saucepan, caramelize onions over medium-high heat, about 10 minutes.
3. Add garlic. Cook 2 minutes.
4. Add turmeric, coriander, cumin, and chili powder. Cook 30 seconds.
5. Add chicken and salt, turn to coat well. Cook 15 minutes. Add 2-3 Tbsp water if necessary to prevent sticking.
6. Add tomatoes. Reduce heat to medium-low. Cover and cook 50 minutes, stirring occasionally.
7. Add garam masala during the last 5 minutes.

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