How to make curry chicken recipe 


3 onions, coarsely hacked

2 garlic cloves

One 1-inch bit of new ginger, peeled and cleaved

1/4 container vegetable oil

1 tablespoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon cinnamon

Squeeze of ground cloves

Squeeze of ground cardamom

1/4 teaspoon turmeric

1 glass tomato sauce

Four 6-ounce chicken bosom parts on the bone, cleaned


1 glass water

Garam masala, for sprinkling

2 tablespoons slashed cilantro

Step by step instructions to 


In a sustenance processor, hack the onions. Include the garlic and ginger and process until they are finely cleaved.

In a medium, enameled cast-iron goulash, warm the vegetable oil. Include the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low warmth until fragrant, around 1 minute. Include the onion blend and cook over high warmth, mixing every so often, until the blend is brilliant cocoa, around 6 minutes. Include the turmeric and tomato sauce and stew over tolerably high warmth, mixing periodically, until marginally thickened, around 3 minutes.

Season the chicken bosoms with salt and add them to the dish. Coat the chicken with the sauce. Include the water, cover and heat to the point of boiling. Stew over low warmth, turning a couple times, until the chicken is white all through, around 10 minutes. Season the chicken curry with salt.

Exchange the chicken and sauce to a serving dish. Sprinkle garam masala on top, trim with the cilantro and serve.


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