Easy Chicken Curry and Rice
Ingredients:
3 to 4 tbsp vegetable oil
1 black cardamon pod
2 green cardamon pods
2 to 3 cloves
1 one inch cinnamon stick
1 bay leaf
1 large onion finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
2 medium tomatoes finely chopped
1/2 to 1 tsp red chilli powder
1 tsp garam masala powder plus sprinkle for garnish
1/4 tsp turmeric
2 tsp coriander powder
Salt to taste
1/4 cup plain yoghurt ( add a little more if you prefer more yoghurt)
1 baby chicken cut in pieces or up to approx 2 lb chicken pieces of our choice
Water as needed I used approximately 100 ml but you can add more if you prefer
2 tbsp chopped fresh coriander
Method:
1. In a heavy based pan heat about 3 to 4 tbsp vegetable oil
When oil is hot add the cardamon cloves cinnamon stick and bay leaf
2. When the spices begin to sizzle approximately 30 seconds or so add the onion and ginger garlic paste and sauté until well browned approximately 10 minutes on moderate heat
3. Add the tomatoes and cook 10 minutes until jammy consistency and oil separates from sides of mixture
4. Add the red chilli powder garam masala turmeric powder coriander powder and salt cook for 5 to 7 minutes
5. Add the yoghurt and mix well cooking for a couple of minutes
6. Add the chicken and cook stirring constantly for about 7 to 10 minutes or brown on all sides
7. Add a cup of water or required amount bring to boil them reduce heat to medium and simmer for 20 to 30 minutes or until chicken is cooked through and oil rises to top
8. Stir occasionally
9. Garnish with fresh coriander and a sprinkle garam masala serve with basmati rice or naan if you prefer 😋