Chicken Curry

Source: Julie Sahni


Chicken pieces (Legs and thighs)Remove Skin
2 large onions
2 cloves of garlic
1 inch piece of ginger root
4 black or 8 green cardamon pods
1 tablespoon turmeric
1 teaspoon cayenne pepper
2 cups chopped tomatoes
1 teaspoon cumin (or more to taste)
1 teaspoon ground coriander
2 cups chicken broth
Salt
Pepper
Fresh cilantro



Saute the onions in vegetable oil (about 1/4 cup). Cook until they turn
light brown, stirring constantly to prevent burning. Add garlic, ginger
and the spices. Continue cooking for a couple of minutes over low
heat. Do not burn.

Add chicken and cook turning to coat well with the spices. Add the
tomatoes and some chicken broth. Cover and cook until chicken is
tender. Serve with Basmati rice and sprinkle with fresh cilantro.





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