Chicken Curry (2)
Ingredients
6
Chicken drumsticks, skinless
(approx 3 lbs.)
3 cups
Red onion
(finely crushed)
2 cups
Tomatoes
(finely crushed)
3 Tbsps
Ginger
(crushed)
3 Tbsps
Garlic
(crushed)
3 cups
Water
(or as needed)
1 tsp
Turmeric
4 tsps
Ground coriander/cumin mix
3 tsps
Salt
(or to taste)
3 tsps
Garam masala
1 tsp
Red chili powder
(or to taste)
Ground nutmeg
Green coriander
(chopped for garnish)
Instructions
1
In a large deep saucepan, heat oil on medium high heat.
2
Add the tempering ingredients and sauté for a few seconds.
3
Add onions, ginger and garlic and stir until lightly browned.
4
Add the chicken and coat well with onions.
5
Cook for 5 minutes, stirring often.
6
Add all remaining spices, tomatoes and ½ cup of water and stir.
7
Cover and simmer on low heat for 5 minutes.
8
Add the remaining water or as needed for gravy.
9
Cover and cook for another 20 minutes.
10
Garnish with green coriander.
11
Serve with naan and rice.
Tempering
Ingredients
½ cup
Oil
3
Cinnamon sticks
(1" pieces)
6
Cloves
3
Cardamom pods
12
Whole black peppercorns
2
Star anise
2
Bay leaves