Chicken Curry and Rice

Chicken Curry and Rice
Chicken Curry and Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chicken thighs with bone

  • Vinegar

  • Turmeric

  • Oil

  • Mustard seeds

  • Onions

  • freshly ground – cinnamon, cloves, cardamom, anise (a teeny bit) and bay leaf

  • cumin powder

  • corriander powder

  • chilli powder (to taste)

  • turmeric (1/2 the amt of the other spices)

  • paprika

  • ginger/garlic paste

  • canned tomatoes

  • cilantro

Directions

Part I 1. cut chicken thighs (dark meat works best) with bone into smaller pieces (*cutting through the bone allows some of the buttery marrow to flavor the curry..) 2. wash the pieces with cold eater, vinegar and turmeric and set aside (something my mom does for any type of meat she cooks which not only cleans the meat it also flavor it!) Part II 1. heat oil in a deep dish 2. add mustard seeds and allow to sputter 3. sautee diced onions 4. push the sauteed onions to one side of the pan and add the following spices to the other half. (* frying the spices first this way brings out their flavors even more): freshly ground cinnamon, cloves, cardamom, anise (a teeny bit) and bay leaf cumin powder corriander powder chilli powder (to taste) turmeric (1/2 the amt of the other spices) paprika 5. add ginger/garlic paste or fresh gin/garlic 6. add ½ cup or so of canned crushed tomatoes ( i like them better than fresh) 7. add chicken and cook for a few minutes 8. add water to cover pieces and mix well 9. cover and cook on a low-med flame, stirring a few times in between 10. uncover pot after 20 mins of cooking to allow sauce to thicken 11. garnish with fresh coriander 12. serve with steamed white rice

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