Chicken Curry is very popular in South Asia (especially in India ), East Asia, as well as in the Caribbean . Undoubtedly chicken curry is one of the most
popular dish in many countries.
Ingredients:--
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into
bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Method:--
1. Heat the oil
in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin
seeds and fry for about 20 seconds until aromatic.
2. Add the
onion and cook for about 10 minutes until golden brown, stirring often. Stir in
the ginger and garlic and cook stirring for 40 seconds before adding a pinch of
salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and
cook over a medium heat for about 10 minutes, until the liquid in the pan has
dried off and the oil leaves the sides of the dry masala around 10 minutes.
3. Add the
chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to
almost cover the chicken (about 350ml), bring to the boil and then cook over a
low heat until the chicken is cooked through. The slower it cooks the better it
tastes. This takes about 15 minutes for small joints and up to 25-30 minutes
for larger ones. Check with a fork; once it is tender it is done.
4. Add the garam masala and coriander leaves and
serves with rice or Indian flatbreads and raita or any vegetable dish.
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