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Chennai Chiken Curry Popular

Category : Chicken

Author : Sri K

Date : 10/4/2007

Rating: Rating 3.4 ( 3.4 ) by 9 users

2 lb chicken cubed
2 minced onions
4 cloves garlic minced
1 inch ginger minced
4 Ripe tomatoes, finely chopped
½ tsp cumin
½ ground red chillies
½ ground fenugreek
3 oz vegetable oil
3 cardamom pods, crushed
2 inch cinnamon stick
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp paprika
2 tbsp lemon juice
6 cloves
1) Add oil to a deep saucepan and heat to high temperature. Add the onions, fry until the onions take on a rich golden brown.

2) Add ginger and garlic. Stir and cook for a minute. Now add all the spices. Fry for a minute or two.

3) Turn heat to medium-low and add salt, chillies and tomatoes. Fry till tomatoes cook into a paste.

4) Add chicken and coat the chicken with the spices. Saute the chicken and then add a cup of water. Bring the dish to boil then reduce the heat and simmer for 20 minutes or more.

5) Turn heat on low and cook on low until the meat falls easily off the bone and the curry thickens about 30 minutes.

6) Add a cup of water. Bring to the boil then reduce the heat and simmer for 15 to 20 minutes.

7) Just before serving, add lemon juice. Serve with rice.

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