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Cooked by: Chef / Ethnicity: Indian cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Recipes with Indian chicken curry (Jhunjhunu) |
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.
Comments: Serve with rice or chapatis.
Ingredients:
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 |
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Basic Indian tomato gravy
4 Clove(s) garlic
1 Slice(s) 1-inch slice ginger root
1 small onion, yellow
8 tomato
1 Pound(s) salt |
Directions:
Chop the onion and sautee in ghee. In a blender, make a paste with the garlic and ginger, plus water. Add tomatoes and onion. Blend together to make a smooth sauce. Simmer on the stove for awhile. Don't add salt until you use this in other recipes. |
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