Chicken Curry
Chicken Curry is an impressive dinner. Made with 2 lb. chicken, skinned and cut into small pieces, salt to taste, 2 tsp. black pepper, 1/3 c. oil and 1 1/2 large onions, chopped, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Wash the chicken and sprinkle with salt and pepper.
Heat oil in a Dutch oven.
Add chicken and brown over medium heat.
Remove and reserve chicken.
Add onions, cinnamon stick, cardamom and cloves to pan.
Saute until onions are lightly browned.
Add more oil if needed.
Add turmeric, chili powder, coriander, ginger, garlic, cumin and bay leaves.
Fry spices 4 to 5 minutes, sprinkling with water if they become too dry.
Stir in ketchup and return chicken to pan.
Pour in water and bring to a boil.
Cover and simmer over low heat until chicken is tender and sauce is thickened, about 30 minutes.
Serve with rice or bread.
Yields 4 servings.
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