Chicken Curry

Name: Chicken Curry
Ingredients: 2 lb. chicken, skinned and cut into small pieces; salt to taste; 2 tsp. black pepper; 1/3 c. oil; 1 1/2 large onions, chopped; 1-inch piece cinnamon stick; 2 whole cardamom pods, crushed; 4 whole cloves; 1 1/2 tsp. turmeric; 1 tsp. chili powder or to taste; 3 tsp. ground coriander; 2 1/2 tsp. finely chopped ginger; 2 1/2 tsp. finely chopped garlic; 1 1/2 tsp. cumin; 2 bay leaves; 2 Tbsp. ketchup; 1 c. water

17 ingredients

14 steps

Ingredients

2 lb. chicken, skinned and cut into small pieces
salt to taste
2 tsp. black pepper
1/3 c. oil
1 1/2 large onions, chopped
1-inch piece cinnamon stick
2 whole cardamom pods, crushed
4 whole cloves
1 1/2 tsp. turmeric
1 tsp. chili powder or to taste
3 tsp. ground coriander
2 1/2 tsp. finely chopped ginger
2 1/2 tsp. finely chopped garlic
1 1/2 tsp. cumin
2 bay leaves
2 Tbsp. ketchup
1 c. water

Directions

1

Wash the chicken and sprinkle with salt and pepper.
2

Heat oil in a Dutch oven.
3

Add chicken and brown over medium heat.
4

Remove and reserve chicken.
5

Add onions, cinnamon stick, cardamom and cloves to pan.
6

Saute until onions are lightly browned.
7

Add more oil if needed.
8

Add turmeric, chili powder, coriander, ginger, garlic, cumin and bay leaves.
9

Fry spices 4 to 5 minutes, sprinkling with water if they become too dry.
10

Stir in ketchup and return chicken to pan.
11

Pour in water and bring to a boil.
12

Cover and simmer over low heat until chicken is tender and sauce is thickened, about 30 minutes.
13

Serve with rice or bread.
14

Yields 4 servings.