Curry Chicken

What you need:

1.5 kg chicken thighs
2 medium onions
3 cm of fresh ginger root
1 large tomato
4 tbsp. liter. melted butter
2 bay leaves
1 cinnamon stick
4 clove bud
a small piece of nutmeg
3 boxes of cardamom
2 tsp. ground turmeric
1/2 -1 tsp. ground red pepper
salt


What to do:

1.Carefully mix in a large bowl, salt, turmeric and chili peppers with 2 tbsp. liter. hot water.

   Now spread the chicken pieces on all sides of the resulting paste, cover with foil and let sit

   at room temperature for 1 hour

2.Finely chop the onion, ginger and tomato. In a deep, heavy-bottomed skillet, heat the oil.
   Place the bay leaf, cloves, pounded piece of nutmeg, cardamom and crushed boxes are
   broken     own into pieces of cinnamon stick, cook over medium heat for 1.5-2 min.

3.Put in oil with spices onions and ginger, fry until golden brown, stirring occasionally, 10
   minutes. Place the chicken pieces, cook until crisp weak, 2-3 minutes. on each side.

4.Pour into the pan 1 cup of boiling water, cover, cook for 5-7 minutes. Add the tomatoes,
   season with salt, stir, cook without cover until tender, 35-40 minutes., If necessary, pouring
   hot water. Serve the curry hot with boiled basmati rice, white or brown.


Council deli
Lubricate the chicken pieces with a mixture of spices is good to wearing gloves (we usually use disposable, surgical) - turmeric badly painted, and then wash it away with is not easy.


second course
Cuisine: Indian
Preparation time:
2:00 +
Difficulty: medium

Cooking recipes with photosspan class='item'> By Cooking recipes with photos Published: 2013-05-16T09:49:00-07:00 Curry Chicken 3 11 reviews