Masala Art Indian Cooking Recipe of the Week: Chicken Curry

Chicken Curry

Serves: 6 to 8

5 lbs dark meat chicken (boneless cut into 2 inch pieces)

5 Tablespoon vegetable oil

4 medium sized onions finely chopped

4 medium sized tomatoes finely chopped

5 tablespoons tomato puree

½ teaspoon cumin seeds

1 stick cinnamon

1 inch piece of ginger finely chopped

1 teaspoon minced garlic (ready made)

3-4 pcs. Cloves

1-2 bay leaves

½ teaspoon garam masala

2 tablespoons of chopped cilantro for garnish

½ teaspoon chili powder

2 ½ cups water

Salt to taste

In a heavy skillet, heat the oil and sauté the onions and cumin seeds, cinnamon sticks cloves, bay leaves. Add chopped ginger and minced garlic. When the onions are golden brown add chopped tomato and tomato puree and cook this mixture for 4 to 5 minutes. Add chicken pieces and cook through. When chicken gets tender add 2 ½ cups of water and let it boil. After it starts boiling, reduce heat and simmer for 5 to 7 minutes. Add garama masala for flavor and garnish with cilantro. Serve hot with Basmati rice.

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