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Indian Chicken Curry


Indian Chicken Curry

Ingredients

4 tablespoons of vegetable oil
3 boneless chicken breasts
1 large onion
1 tablespoon of garlic
1 tablespoon of ginger
1 large can 2.89 kg - whole canned tomatoes
1 tablespoon tomato paste
1 cup plain yogurt full of fat
2 tablespoons cream

SPICE

1 1/2 tablespoons garam masala
2 tablespoons curry powder
1 tablespoon turmeric powder
1 tablespoon sugar
1 teaspoon coriander
1 tsp caraway seeds
1 teaspoon cayenne pepper
1 teaspoon of salt
2 tablespoons dried fenugreek leaves

Instructions

  1. Add vegetable oil / ghee to a large pot or slow cook pot and turn on the heat. Then add to the large diced onions and fry for 2 minutes before adding to the diced chicken. Fry for another 7 minutes or until the chicken is no longer pink and the onion is soft.
  2. Then add the curry and remaining spices and fry for another 2 minutes, then add garlic and ginger to the minced meat. Sauté for 1 minute until fragrant.
  3. Add canned whole tomatoes and juices along with tomato paste.
  4. Then add cream to yogurt and mix everything to mix.

COOKING METHODS:

  1. -Heat over low heat for another 15 minutes on the stove
  2. - Cook in a pressure cooker for about 10 minutes or depending on your instructions
  3. -Cook in a slow cooker from 8-10 hours.
  4. Once cooked top with parsley, cilantro or dried fenugreek leaves, which you prefer. Serve with rice and enjoy!

Notes

Tomatoes I used 2.89 kg can of whole tomatoes, you can use chopped or fresh.

This article is adaptd from this site.

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