Chicken, Middle Eastern

Curried Chicken

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Ingredients:
Chicken – 1 1/4 kg, cut into pieces
Salt – 2 tsp
Nutmeg – 1/2 tsp
Cumin – 1 tsp
Paprika – 1/2 tsp
Cardamom Powder – 1/2 tsp
Black Pepper – 1/2 tsp
Turmeric Powder – 1 tsp
Ghee – 40 gms
Onion – 2, large, finely chopped
Garlic – 2, cloves, crushed
Ginger – 1 tsp, grated
Red Chilli Powder – 1 tsp
Cinnamon – 1 two inch stick
Tomatoes – 2, large, blanched, peeled, chopped
Rind of 1 Lemon – thinly peeled
Salt – 1 tsp
Water – 300 ml

Method:
1. Mix salt, nutmeg, cumin, paprika, cardamom, black pepper and turmeric in a bowl.
2. Rub the chicken pieces all over with half this mixture.
3. Melt the ghee in a large pan.
4. Fry the chicken pieces until they are browned all over.
5. Remove and reserve.
6. Add the onions to the pan and fry for a few minutes until translucent.
7. Add garlic, ginger, reserved spices, chilli powder and cinnamon stick.
8. Continue to fry for 5 more minutes, stirring from time to time.
9. Add the tomatoes, lemon rind, salt and water.
10. Bring to a boil.
11. Return the chicken pieces to the pan and reduce heat.
12. Cover the pan with a lid and cook for about 60 minutes or until the chicken is tender.
13. Serve hot with rice.

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