|
INDIAN
CURRY CHICKEN
| Chicken |
1
lb |
| Tomato
sauce |
3
tbsp |
| Yogurt |
3
tbsp |
| Ginger |
2
tsp |
| Garlic |
2
tsp |
| Water |
1
cup |
| Bay
leaves |
2 |
| Cinnamon
stick |
1 |
| Cardamom |
4 |
| Pepper |
1tsp |
| Turmeric |
1
tsp |
| Lemon
juice |
3
tsp |
| Salt |
|
- Mix
the tomato sauce, yogurt and water and set aside.
- Blend the garlic, ginger and water until smooth.
- Brown
the chicken pieces in the oil Remove the chicken from skillet and
lower heat.
- Add the cinnamon stick,
bay leaves, cardamom and pepper. Stir for 30 seconds.
- Add the garlic and ginger paste and the turmeric, stir for 1 min.
- Add tomato mixture, salt, pepper and lemon juice. Stir.
- Add chicken, cover and simmer for 30 minutes, turning chicken a
few times.
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