Chicken Curry
Cooking time: 35 - 40 minutes
Ingredients
3lb chicken (skinned and cut into pieces) 1 tray of chicken thighs
10 dessert spoons of cooking oil
1 large onion
5 cardamoms pods
2 sticks of cinnamon
5 cloves
1 fresh tomato
2 spring onions
6 dessert spoons of tinned tomatoes
1 heaped teaspoon of chilli powder
1 flat teaspoon of turmeric
2 heaped teaspoons coriander and cumin mix
1 1/2 teaspoons of salt
2 heaped teaspoons of tomato puree
1 flat teaspoon fresh garlic paste
1 heaped teaspoon fresh ginger
1 flat teaspoon garam masala
1 1/2 cups of boiling water
Method
- Put oil into pan
- Add cardamoms, cloves, black peppercorns, cinnamon
- When the oil is hot put in the diced onion and cook until brown (on low heat).
- Add garlic, ginger, (fry for a few seconds) turmeric, cumin and coriander mix, chilli powder, (fry for a few seconds) chopped tomatoes, salt, tomato puree
- Add in the chicken pieces
- When the fat has risen to the top leave to cook until pieces are white and separate.
- Turn to medium heat and add boiling water
- Cover and cook for about 20 - 30 minutes
- Add garam masala, spring onions and fresh tomato
- Cook for a further 5 minutes.
- Let the chicken stand for at least 15 minutes before serving