Indian Spicy Chicken Curry

By: Esther Vasa


For Marination--
Boneless/Skinless Chicken cut into medium sized pieces – 2 cups
Red Chilli Powder – ½ tsp
Cumin Powder – ½ tsp
Coriander Powder – ½ tsp
Salt to taste
Juice of one Lemon
Crushed Cinnamon and Clove – 2 pinches
Turmeric Powder – 1/8th tsp

For Cooking--
Olive oil – 2 or 3 tbsp
Diced Onion – 1
Diced Tomatoes – 4
Crushed Ginger & Garlic – 1 tbsp
Cilantro – 1/4th cup

In a mixing bowl, mix all the ingredients for marination and let it marinade for four to five hours. When you are ready to cook, heat up a steel pan and put the oil in there and let it warm. Add onions and stir them for a minute, then add crushed ginger and garlic to it. Stir this for a few more seconds. Then add in the diced tomatoes and let them become soft; takes about three minutes or so. If you like your curry red, add more tomatoes. Tomatoes give it a wonderful taste as well as color to your curry! Then, put the marinaded mixture into this and let the chicken cook well for 15-20 minutes. Please check if the piece is cooked well by pressing a piece with a teaspoon. If it is cooked well, it should break easily; if not let it cook for a few more minutes. When the curry is ready, add cilantro and mix well. Then transfer to a serving bowl. Serve this with a cup of brown rice. Enjoy!

Preparation Time: About ½ hour

Serves: 4

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