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| Chicken curry |
Ingredients:
3 tbsp oil1 red onion, thinly sliced salt, to taste1 bay leaf 3 tbsp water,1 tbsp turmeric ½ tsp chilly powder½ tsp Kashmiri degi mirch2 tbsp ground ginger 2 tbsp minced garlic1kg chicken breast chunks (or chicken thighs) 1 tomato¼ tsp sugar 3 pods cardamom, lightly crushed3 cloves 1 cinnamon stick1 tbsp ghee 1 tbsp ground coriander seedsA large bunch fresh coriander, finely chopped
Method:
At first heat
the oil in a medium deep pan over high heat. Add 1/3 of the onion, sprinkle a
little salt and fry for a few minutes, or until golden brown and crispy. Remove
from oil and set aside on paper napkins as possible.
Now add the
bay leaf and the rest of onions to the oil. Season with a little salt to taste,
and fry until golden brown. Add a spoonful of water and stir so that the onions
break down – the water should turn a rich caramel colour. Add the turmeric,
chilly, degi mirch, ginger and garlic; stir well. Reduce heat to medium high.
When the fat leaves the sides, add a spoonful of water, and stir again.
Finally add
the chicken and the sliced tomato. Season with salt and sugar; stir. Add the
cardamom, cloves, cinnamon, ghee and a spoonful of water. Reduce heat to low, cover
and simmer for 30 or 35 minutes.
Remove the
lid, if there is water left in the pan, raise the heat to medium. Add the
ground coriander and cook until all the water has evaporated (or you can leave
as much gravy as you like).
This dish is served with rice or
bread.
