Chicken Curry (Indian Recipe)

Ingredients:- Chicken drumsticks or thighs 10 Cumin Powder 3 teaspoons Red Chilli powder 1/2 teaspoon or to taste Tumeric powder 3/4 teaspoon Cardamom 3-4 whole pieces Cinnamon 2-3 small pieces Onions 2 cooking onions Garlic 3-4 cloves Ginger 50g whole ginger (a fingers length) Tomato 1 Salt 1-2 teaspoons to taste Preparing the Chicken Remove the skin from the chicken then wash it thoroughly four to five times. Peel the skin off the onions and finely chop them. Shred the garlic into very fine pieces and mash or cut the ginger. Grind the whole cinnamon and cadamom (with shells) together to a coarse powder. Cooking Pour enough oil to just cover the base of a dry medium to large saucepan and heat until the oil is very hot but not smoking. Add the garlic and the onions to the oil . Fry until the onions brown. Remove the saucepan from the heat and leave to stand. Place all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel. Add about half a cup of water and mix. Pour the spice mixture into the onions. Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn. Add the chicken and stir until all the chicken is coated. Reduce to low heat. Add the salt, tomato and ginger and cook for 10 - 15 minutes. Then add enough water to just cover the chicken. Place a lid on the saucepan and bring to boil. Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. Add the cadamom / cinnamon powder 10 minutes before the chicken is served. Mrs Pal's chicken curry is ready to be served straight away but tastes even better the next day! Fast Track Curry (for people in a hurry!) Start the recipe as above but add the chicken first into the onions, then the spices directly onto the chicken, followed by tomato, ginger and salt . Stir vigorously for 5 minutes on a high heat and add enough water to cover the chicken. The curry is ready in 30 minutes. Tips It is easier to remove the skin from chicken thighs than drumsticks. You could try using a clean tea towel or cloth to help hold the skin when pulling. The most important step is frying the onions thoroughly as this determines the quality of the curry sauce. We recommend you serve the curry with Basmati rice. Press the Print button on your browser and print just page 1. Take it from the printer, go directly to your kitchen and you will be eating Mrs Pals chicken currey tonight!

Thanks for sharing

aw i hate mango chutney lol! but chicken is yummmmmmmmmmmmy!

Hahaha. What a clever way of posting a message here. Were supposed to post topics for discussion here. but anyway this is also helpful and this one is better than those silly and non-sense topics being posted here in mylot. Im not an Indian but i'd love to taste an Indian food. So thank you for having posted.

What a wonderful recipe! I love Curry chicken! Delicious for a cold winter day. There are so many brands of curry poserder out there? What's the one that you use?

thanks for the proactive recipe of indian chicken curry. i love indian chicken curry. why do you need sour cream. i didn't indian recipe is using sour cream much! what is the purpose of sour cream here. do post some more indian cicken recipe.