Indian chicken curry (Jhunjhunu)
4 (veg. oil or) ghee 1 medium onion, yellow 217/10000 Pound(s) salt 489/5000 Pound(s) toasted, ground coriander 1/4 Cup(s) tomato gravy (see recipe) 2 seeded, chopped green chili 4/23 Ounce(s) turmeric 1 Slice(s) 1-inch slice ginger root 6 Clove(s) garlic 2 Pound(s) chicken, pieces with bones 2 garam masala |
Directions:
Boil chicken pieces in water. Make thick ginger/garlic paste in a blender, with a little water. In a wok, heat the ghee on high. Add onions, ginger/garlic paste, turmeric, chili, and sautee for one minute. Turn the heat to medium, and add chicken, salt, coriander powder, and a ladel full of tomato gravy. Simmer for 45 minutes (or however long/short you want). Finish with garam masala and fresh chopped cilantro. |