Author Notes
Wonderful, mild chicken curry —adinab
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Ingredients
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1
whole chicken, about 3.3 lbs
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1 tablespoon
oil
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3
onions
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4
tomatoes
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1
cinnamon stick
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5
peppercorns
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4
cardamom pods
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1/2 teaspoon
cumin seeds
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1 teaspoon
ginger, grated
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1 teaspoon
garlic, grated
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1 teaspoon
garam masala
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1/2 teaspoon
chili
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1 teaspoon
salt
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3 tablespoons
plain yogurt
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2 tablespoons
fresh lemon juice
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coriander leaves, chopped
Directions
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Clean and skin the chicken, then cut it into 8 pieces. Wash the pieces and set them aside.
Chop the onions and the tomatoes.
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Heat the oil in a large pan. Add the onions and fry until they are golden brown. Add the tomatoes and the spices, including the salt. Lower the heat and fry everything for about 4 minutes, stirring often.
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Add the chicken pieces and stir-fry until the spices have penetrated the meat and the chicken begins to get some color, about 7 minutes.
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Add the yogurt, stir well, cover the pan and cook on low for about 15-20 minutes or until the meat is cooked through. Stir in between to make sure that the food doesn't stick to the pan.
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Add the lemon juice, some more salt if necessary and the chopped coriander and serve.
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