Curry Chicken I
This curry chicken dish isn't very spicy unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use heavy cream.
Total Time
10 hours
Servings
4
1 whole chicken
4 cloves garlic, minced
2 tsp salt
2 tsp red chile powder
2 tsp garam masala
1 tsp red pepper powder
150 ml yoghurt
20 coriander leaves
½ tsp ground black pepper
2 onions, sliced into rings
2–3 green chiles
1 tomato, finely chopped
2 tsp olive oil or sunflower oil
3 cashews, ground
1 tsp curry powder (or to taste)
100 ml coconut milk or cream (optional)
Cut the chicken into 5–7 cm pieces and slice them at edges with a knife.
Combine garlic, 1 tsp salt, 1 tsp red chili powder, 1 tsp garam masala, red pepper powder, yoghurt, coriander leaves, and ground black pepper in a large bowl.
Add the chicken pieces, and marinate for 8 hours in refrigerator.
8 hours
In a large pot, fry onion rings, green chilies, and tomato in olive or sunflower oil over low heat until onions are light yellow.
Stir in remaining 1 tsp garam masala, 1 tsp red chili powder, and ground cashews.
Add chicken pieces, and fry them for about 5 minutes while gently stirring.
5 minutes
Add the marinade and water until all chicken pieces are submerged. Add coconut milk if desired.
Allow the dish to cook over low to medium heat for 30–45 minutes.
30–45 minutes
Remove from heat and wait for a few minutes until the chicken pieces are tender and have absorbed the sauce.
Serve with rice (Basmati variety works well).