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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 4 - 4 oz. chicken breasts, skinless, boneless
  • 1 cups - very low fat natural yogurt
  • 2 teaspoons - turmeric
  • 3 cloves - garlic, crushed
  • 2 - large onions, sliced
  • 1 3/4 cups - chicken stock made with stock cubes
  • 3 - cardamom pods
  • 1 pieces - cinnamon stick, 1 inch
  • 4 - black peppercorns
  • 4 - cloves
  • 1 teaspoons - crushed coriander seeds
  • 1 tablespoons - finely chopped root ginger
  • 1 teaspoons - ground cumin
  • 1/2 teaspoons - chili powder
  • - salt and ground black pepper
  • 2 tablespoons - chopped fresh coriander leaves, for garnishing
  • Directions:

    1. Slice the chicken and place in a bowl. Mix together the yogurt, turmeric and garlic and pour over the chicken. Cover and leave to marinate in refrigerator or a cool place for at least 4 hours (or overnight).

    2. Put the onion and chicken stock in a large, heavy saucepan. Cover the pan, bring to a boil, and then boil for 10 minutes. Reduce heat, uncover pan, and cook gently for 20 minutes, until the onion is tender, golden and syrupy.

    3. Add all the spices to the pan and cook for 3-4 minutes. Then add the chicken and the yogurt marinade. Cover the pan and simmer very gently over low heat for 45 minutes, until chicken is cooked.

    4. Season to taste with salt and pepper, and serve immediately with boiled rice sprinkled with fresh cilantro.

    Brief Description

    Curried chicken traditionally served with rice.

    Main Ingredient:

    chicken

    Category:  Poultry

    Cuisine:  Indian

    Prep Time: 5 hour(s)
    Cook Time: 1 hour(s) 20 min

    Posted By:

    CHL

    Posted On:

    July 19, 2014

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