CHICKEN CURRY

abasic and simple chicken curry Preparation Time : 1 1/2 an hour Cooking Time : 1 1/2 an hour Servings : 4

Ingredients

Chicken 1 (800) grams Onions 4-5 medium Ginger inch stick 1 Garlic 10 cloves Tomatoes 4-5 medium Fresh coriander leaves a few Ghee 4 tablespoons Cinnamon inch stick 1 Cloves 4-5 Green cardamom 4-5 Turmeric powder 1/2 teaspoon Coriander powder 2 tablespoons Cumin powder 2 tablespoons Red chilli powder 1 teaspoon Salt to taste Garam masala powder 1 teaspoon

Method

Clean the chicken, remove skin and cut into eight pieces on the bone. Peel, wash onion and grate or finely chop. Peel, wash and grind ginger and garlic to a fine paste. Wash, roughly chop and puree the tomatoes. Clean, wash and finely chop coriander leaves. Heat ghee in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms. Stir-fry for half a minute. Sauté grated onion till it is golden brown. Add ginger and garlic pastes and continue to cook for two to three minutes. Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well. Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken pieces and salt to taste. Cook on high heat for five minutes. Add two cups water, bring to a boil, cover and cook till the chicken is fully done. Sprinkle garam masala powder and garnish with chopped coriander leaves and serve hot.