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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 6 |
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Directions: 1. Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
3. Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
| Ingredients:
1 14 oz, diced and peeled tomato
1/4 Ounce(s) salt
1/6 Ounce(s) chili powder
1/2 Ounce(s) ground turmeric
1 1/2 Pound(s) boneless, cut in half chicken thigh
2 Pound(s) chopped garlic
1 grated white onion
1/2 Ounce(s) ground cumin
3 ground coriander
2 Slice(s) grated ginger root
1/2 Bunch(s) chopped cilantro
Comments: s easy to make and has accessible ingredients. I was surprised that a nice curry like this could be prepared so fast. I used bone-in thighs and drumsticks. Added 4 cardamom pods, omitted the ghee, and lots of garlic. |
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