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Dry Chicken Curry Recipe
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Ingredients : |
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1
X 1.25 kg
3
tablespoons
10
1/2 teaspoon
1
2-3 cloves
1
tablespoon
2
teaspoon
1
teaspoon
1
teaspoon
1/2 teaspoon
1
tablespoon
1
teaspoon
2
teaspoons
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Chicken
Oil or ghee
Curry leaves, finely crumbled
Black mustard seed
Large onion, finely chopped
Garlic, finely chopped
Finely chopped fresh ginger
Curry powder
Tandoori mix
Ground cumin
Garam masala
Lemon juice
Chili powder or paprika
Salt
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Method :
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Cut chicken
into pieces for curry.
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Heat oil and
fry the curry leaves and the black mustard for 1 minute.
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Add onion,
garlic and ginger and fry slowly until onions are golden brown, stirring
from time to time.
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Add curry
powder, tandoori mix, cumin, garam masala and chili or paprika.
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Fry, stirring
for 1 minute, then add salt and lemon juice.
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Add chicken
and turn pieces until they are coated with the spice mixture.
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Cover pan
tightly and cook over low heat until tender.
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Stir
occasionally and if necessary add a very little hot water, about quarter
to half cup.
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Serve with
chapatis, parathas or rice.
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