Indian Chicken Curry
Indian Chicken Curry
Ingredients
4 tablespoons of vegetable oil
3 boneless chicken breasts
1 large onion
1 tablespoon of garlic
1 tablespoon of ginger
1 large can 2.89 kg - whole canned tomatoes
1 tablespoon tomato paste
1 cup plain yogurt full of fat
2 tablespoons cream
SPICE
1 1/2 tablespoons garam masala
2 tablespoons curry powder
1 tablespoon turmeric powder
1 tablespoon sugar
1 teaspoon coriander
1 tsp caraway seeds
1 teaspoon cayenne pepper
1 teaspoon of salt
2 tablespoons dried fenugreek leaves
Instructions
- Add vegetable oil / ghee to a large pot or slow cook pot and turn on the heat. Then add to the large diced onions and fry for 2 minutes before adding to the diced chicken. Fry for another 7 minutes or until the chicken is no longer pink and the onion is soft.
- Then add the curry and remaining spices and fry for another 2 minutes, then add garlic and ginger to the minced meat. Sauté for 1 minute until fragrant.
- Add canned whole tomatoes and juices along with tomato paste.
- Then add cream to yogurt and mix everything to mix.
COOKING METHODS:
- -Heat over low heat for another 15 minutes on the stove
- - Cook in a pressure cooker for about 10 minutes or depending on your instructions
- -Cook in a slow cooker from 8-10 hours.
- Once cooked top with parsley, cilantro or dried fenugreek leaves, which you prefer. Serve with rice and enjoy!
Notes
Tomatoes I used 2.89 kg can of whole tomatoes, you can use chopped or fresh.
This article is adaptd from this site.