Chicken Curry

Recipe from Sanjeev Kapoor's Khazana of Indian recipes cookery book.

A basic and simple chicken curry. Goes well with Indian breads and rice. Must try...

Preparation Time : 20 minutes
Cooking Time : 45 minutes
Servings : 3 - 4

You will need

Chicken - 1 (800) grams

Onions - 2, medium, finely chopped

Ginger - 1 tablespoon

Garlic - 1 tablespoon

Tomatoes - 4-5 medium ( or 75 ml tomato puree )

Fresh coriander leaves, chopped - 1 tablespoon

Ghee - 4 tablespoons ( or oil / ghee - 1 tablespoon )

Cinnamon inch stick - 1

Cloves - 4-5

Green cardamom - 4-5

Turmeric powder - 1/2 teaspoon

Coriander powder - 2 tablespoons

Cumin powder - 2 tablespoons

Red chilli powder - 1 teaspoon

Cashew nut paste - 2 tablespoon

Salt - to taste ( or 3/4 teaspoon )

Garam masala powder - 1 teaspoon

Water - 200 ml ( 1 cup )

Method

Heat ghee/oil in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms and sauté for half a minute.

Add onions and sauté till golden brown.

Add ginger paste and garlic paste and continue to sauté for two to three minutes, stirring continuously.

Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well.

Add pureed tomato and stir. Cook till oil separates from the masala.

Add the chicken pieces and salt. Sauté on high heat for five minutes.

Add 1 cup ( 200 ml ) water and cashew nut paste, bring to a boil, cover and cook till the chicken is fully done. Sprinkle garam masala powder and garnish with coriander leaves and serve hot.