A Quick and Easy Chicken Curry from Gujarati Cuisine.
Prep Time20 minsCook Time30 minsTotal Time50 mins
1 chicken, cut into pieces
3 tbsp oil
1 large onion – thinly sliced Alternatively can use a handful of ready fried brown onions
½ fresh crushed garlic
2 sticks cinnamon
2 whole cardamoms
4 cloves
3 tsp crushed ginger
2 tsp red chilli powder
2 tsp ground coriander
2 tsp crushed cumin
1 tsp turmeric powder
1 cup hot water
4 tbsp tomato puree
1 tbsp lemon juice
½ tsp salt
1 tsp coarse black pepper
2 tsp green chilli paste
GARNISH:
2 tbsp chopped green dhania
A Sprinkle of Food For Royalty Gharam Masala
SERVING SUGGESTION
Serve with fresh hot roti / rice and a sambal.
2Add onions, garlic, cinnamon, cardamoms and cloves. Braise on low heat until onions have softened.
3Add ginger, chilli powder, coriander, cumin, turmeric and ½ cup water, braise well.
4Add tomato puree, lemon juice, salt, pepper, green chilli paste and chicken.
5 Cook uncovered on medium heat for 10 minutes until chicken is browned and well coated with spices.
6Add balance of the water.
7Close the pot and cook chicken until tender.
8Remove from heat, discard whole spices
Ingredients
1 chicken, cut into pieces
3 tbsp oil
1 large onion – thinly sliced Alternatively can use a handful of ready fried brown onions
½ fresh crushed garlic
2 sticks cinnamon
2 whole cardamoms
4 cloves
3 tsp crushed ginger
2 tsp red chilli powder
2 tsp ground coriander
2 tsp crushed cumin
1 tsp turmeric powder
1 cup hot water
4 tbsp tomato puree
1 tbsp lemon juice
½ tsp salt
1 tsp coarse black pepper
2 tsp green chilli paste
GARNISH:
2 tbsp chopped green dhania
A Sprinkle of Food For Royalty Gharam Masala
SERVING SUGGESTION
Serve with fresh hot roti / rice and a sambal.
Directions
2Add onions, garlic, cinnamon, cardamoms and cloves. Braise on low heat until onions have softened.
3Add ginger, chilli powder, coriander, cumin, turmeric and ½ cup water, braise well.
4Add tomato puree, lemon juice, salt, pepper, green chilli paste and chicken.
5 Cook uncovered on medium heat for 10 minutes until chicken is browned and well coated with spices.
6Add balance of the water.
7Close the pot and cook chicken until tender.
8Remove from heat, discard whole spices
