INDIAN CHICKEN CURRY I
My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!
Provided by Kristi Martinez
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
- Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
- Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
- Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 9.8 g, Cholesterol 81.1 mg, Fat 15.3 g, Fiber 2.8 g, Protein 33 g, SaturatedFat 9.6 g, Sodium 442.6 mg, Sugar 5.1 g
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Owothando Nani
[email protected]Not bad, but not great. The curry was a bit bland for my taste, even though I added extra spices. The chicken was also a bit dry. I think I'll try a different recipe next time.
Owais Khalid
[email protected]Delicious! I used boneless, skinless chicken thighs and cooked it in my slow cooker on low for 6 hours. The chicken was fall-off-the-bone tender and the curry sauce was amazing. Served it over jasmine rice and it was a perfect meal.
Saaqi Saaqi
[email protected]Made this for dinner last night and it was a huge success. The curry was flavorful and aromatic, and the chicken was tender and juicy. I liked that the recipe wasn't too complicated to follow, even for a beginner cook like me. Definitely going to be
Lashay Brown
[email protected]This chicken curry recipe was absolutely delicious! The flavors were rich and complex, and the chicken was cooked to perfection. I especially loved the addition of coconut milk, which gave the curry a creamy and velvety texture. I served it over basm