Chicken Curry

Name: Chicken Curry
Ingredients: 9 large garlic cloves; 2 hot chilies (optional); 1 (3-inch long) fresh ginger piece, chopped; 1/4 c. vegetable oil; 3 medium onions, finely chopped; 5 Tbsp. plus 1 c. water; 1 (4 inch long) cinnamon stick; 3/4 tsp. cardamon powder; 1 tsp. whole cloves; 3 small bay leaves; 3 Tbsp. ground coriander; 2 Tbsp. ground cumin; 1/4 tsp. ground turmeric; 1 lb. minced tomatoes; 2 to 3 lb. chicken, cut in 8 pieces (skinned); 1/4 c. chopped fresh cilantro; 3 c. cooked rice

17 ingredients

16 steps

Ingredients

9 large garlic cloves
2 hot chilies (optional)
1 (3-inch long) fresh ginger piece, chopped
1/4 c. vegetable oil
3 medium onions, finely chopped
5 Tbsp. plus 1 c. water
1 (4 inch long) cinnamon stick
3/4 tsp. cardamon powder
1 tsp. whole cloves
3 small bay leaves
3 Tbsp. ground coriander
2 Tbsp. ground cumin
1/4 tsp. ground turmeric
1 lb. minced tomatoes
2 to 3 lb. chicken, cut in 8 pieces (skinned)
1/4 c. chopped fresh cilantro
3 c. cooked rice

Directions

1

Mince garlic, chilies and ginger.
2

Heat oil in large Dutch oven over medium high heat.
3

Add onions and saute until brown.
4

Add 2 tablespoons water during last minutes of cooking to prevent sticking (7 to 10 minutes).
5

Add garlic mixture and 1 tablespoon water; saute 3 minutes.
6

Add cinnamon, cardamon and cloves.
7

Stir 1 minute.
8

Add 2 tablespoons water, bay leaves, coriander, cumin and turmeric; saute 1 minute.
9

Add tomatoes and salt.
10

Cook until almost all liquid evaporates, stirring constantly about 5 minutes. Add chicken pieces 1 at a time; coat in tomato mixture.
11

Add 1 cup water.
12

Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
13

Spoon rice onto plate.
14

Top with chicken and sauce.
15

Garnish with cilantro.
16

Serve with chutney.