Quick Chicken Curry

Name: Quick Chicken Curry
Ingredients: chicken breast 1 kl., diced; 1 onion large, finely sliced in rings; 2 cloves garlic; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 2 bay leaves; 3 cloves; 2 cardamom pods; 2 red chili peppers optional; 1 teaspoon ground coriander; 2 teaspoons garam masala; 1 teaspoon turmeric; 1 carrot sliced in rings; 1 1/8 cups frozen peas; pepper; 1/2 lemon; oil or ghee; sea salt

18 ingredients

9 steps

Ingredients

chicken breast 1 kl., diced
1 onion large, finely sliced in rings
2 cloves garlic
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 bay leaves
3 cloves
2 cardamom pods
2 red chili peppers optional
1 teaspoon ground coriander
2 teaspoons garam masala
1 teaspoon turmeric
1 carrot sliced in rings
1 1/8 cups frozen peas
pepper
1/2 lemon
oil or ghee
sea salt

Directions

1

Heat the oil or ghee in a terracotta dish or large deep frying pan.
2

Brown the chicken in batches and set aside.
3

In the same pan, add a little more oil or ghee, heat up and add the onion. Cook until soft.
4

Add the garlic, ginger, cinnamon, bay leaf, cloves, cardamom, chillies, and coriander. Fry gently for 1 minute, stirring continuously.
5

Add the garam masala and turmeric.
6

Add the chicken, carrots, and peas and stir.
7

Add a little water, and season with salt and pepper to taste.
8

Cook on a low heat for 40 minutes or until the sauce thickens.
9

Add the lemon juice and serve with rice.