Chicken Curry(Taste Show)
Yield
servingsPrep
40 minCook
40 minReady
200 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
whole chicken
cut into serving-size pieces,, skinned, up to 3 pounds |
|
| 10 | tablespoons |
vegetable oil
|
|
| 6 | cups |
onions
thinly sliced |
|
| 2 | tablespoons |
garlic
finely chopped |
|
| 3 | tablespoons |
ginger
finely chopped |
|
| 2 | each |
cinnamon sticks
|
*
|
| 8 | each |
cardamom pods
|
*
|
| 1 | tablespoon |
turmeric
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 2 | cups |
tomatoes, canned, crushed
|
* |
| 1 | tablespoon |
kosher salt
|
|
| 1 | tablespoon |
cumin seeds
ground, roasted or ground cumin |
|
| 4 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
whole chicken
cut into serving-size pieces,, skinned, up to 3 pounds |
|
| 1.5E+2 | ml |
vegetable oil
|
|
| 1.4 | l |
onions
thinly sliced |
|
| 3E+1 | ml |
garlic
finely chopped |
|
| 45 | ml |
ginger
finely chopped |
|
| 2 | each |
cinnamon sticks
|
*
|
| 8 | each |
cardamom pods
|
*
|
| 15 | ml |
turmeric
|
|
| 5 | ml |
cayenne pepper
|
|
| 473 | ml |
tomatoes, canned, crushed
|
* |
| 15 | ml |
kosher salt
|
|
| 15 | ml |
cumin seeds
ground, roasted or ground cumin |
|
| 6E+1 | ml |
cilantro
chopped |
|
Directions
In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat.
When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes.
Using a slotted spoon remove chicken to a plate and continue until all pieces are browned.
Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning.
Add garlic and ginger and fry 5 minutes.
Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown.
Add turmeric and cayenne and stir rapidly 15 seconds.
Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water.
Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened.
Check frequently, and add a little water if sauce is evaporating too quickly.
Turn off heat and let dish rest, covered at least 1 hour, preferably 2.
When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed.
