Suneeta's Sindhi Chicken
East Indian curry chicken from scratch, very mild.
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 4 | each |
cloves, whole
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 ½ | cups |
onions
finely chopped |
|
| 6 | each |
garlic cloves
minced |
|
| 1 | x |
ginger
fresh, minced |
*
|
| 1 ½ | cups |
tomatoes
finely chopped |
|
| 1 ½ | teaspoons |
coriander
ground |
|
| ¾ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | cup |
yogurt
|
|
| 8 | each |
chicken thighs, boneless, skinless
skinned |
*
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 4 | each |
cloves, whole
|
*
|
| 1 | each |
bay leaves
|
*
|
| 355 | ml |
onions
finely chopped |
|
| 6 | each |
garlic cloves
minced |
|
| 1 | x |
ginger
fresh, minced |
*
|
| 355 | ml |
tomatoes
finely chopped |
|
| 7.5 | ml |
coriander
ground |
|
| 3.8 | ml |
cumin
ground |
|
| 2.5 | ml |
chili powder
|
|
| 2.5 | ml |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
| 237 | ml |
yogurt
|
|
| 8 | each |
chicken thighs, boneless, skinless
skinned |
*
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
Directions
Heat oil in a 3 quart saucepan on medium high heat.
Sauté cinnamon, cloves and bay leaf 1 minute.
Add onion and sauté until dark brown (about 20 to 25 minutes), stirring frequently to prevent burning.
Add garlic and ginger, cook 2 minutes.
Add tomatoes and cook until soft, about 8 minutes.
Mash with back of spoon.
Add coriander, cumin, chillie powder, turmeric and salt.
Cook 2 to 3 minutes.
Add yogurt, mix well. Add chicken. Cover and cook on medium heat until chicken is tender.
Garnish with fresh cilantro.
