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Chicken Curry

Traditional indian curry,deliciously spicey with a tinge of lemon. Best served with fragrant rice and a sambal (salad) of your choice.Serves 4-6.

Ingredients

  • 1kg skinned chicken pieces
  • 2 ½ teaspoons salt
  • 6 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 2 ½ teaspoons finely chopped garlic
  • 1 ¼ teaspoons finely chopped ginger root
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon ground fennel
  • 6 tablespoons water
  • 230g finely chopped fresh tomatoes, drained and chopped
  • 1 ½ tablespoons finely chopped fresh coriander
  • 6 tablespoons plain yoghurt
  • 1 teaspoon garam masala
  • 2 ½ teaspoons fresh lemon juice

 Method

  1. Pat the chicken pieces dry and sprinkle them with 1 ½ teaspoons of the salt.
  2. Heat the oil over a high heat in a large heavy frying pan. Add the chicken pieces and fry for 3-4 minutes until they are white and firm, and transfer the chicken to a plate.
  3. Add the onions, garlic and ginger to the oil remaining in the pan and fry for about 7-8 minutes, stirring constantly until the onions are soft and golden brown. Reduce the heat to low, add the cumin, turmeric, ground coriander, cayenne, fennel and 1 tablespoon of the water, and fry for a minute, stirring constantly.
  4. Stir in the tomatoes, 1 tablespoon of the fresh coriander, the yoghurt and the remaining teaspoon of salt.
  5.  Increase the heat to moderate and add the chicken and the rest of the water and bring to the boil, coating the chicken pieces with the sauce in the pan.
  6. Sprinkle the top with garam masala and the rest of the fresh coriander, reduce the heat to low, cover tightly and simmer for about 20 minutes, until the chicken is tender.
  7. To serve, arrange the chicken on a heated dish, pour the sauce remaining in the pan over it and sprinkle with the lemon juice.

One Response to “Chicken Curry”

  1. jaya Says:

    excellent recipe pls send more vegetarian recipes