Chicken Curry

• porsiyonlar: 6-8 Servings
• aktif süre: 40 Minutes
• toplam süre: 1.5 Hours

Malzemeler

Chicken

2 lb boneless skinless chicken thighs

1 tbsp Kashmiri Chili Power (Chili Powder)

1 tbsp Ginger-garlic paste (.5tbsp ginger paste + 3 gloves of crushed garlic)

1/2 tsp ground cumin

1/2 tsp garam marsala

2 tsp lemon juice (half a lemon)

1/2 cup plain yogurt

2 tsp kosher salt (yes that’s correct)

Sauce

3 tbsp coconut oil

1 large onion diced

1 tbsp ginger paste

8 glvoes of garlic crushed

2-3 small tomatoes chopped

2 bay leaves

1 cinnamon stick

1 tsp ground cardamon or 6 cardamon pods

3 cloves

1.5 tbsp curry powder

.5 tsp cayenne

1 tbsp garam marsala

1 tbsp ground coriander

1 tsp? Of MSG

1.5 tsp sugar (don’t be spared of it, secret ingredient)

1 can coconut milk (13.5 oz)

Yöntemler

1. Dice the chicken into two-inch chunks. Add chicken to a bowl with chili powder, ginger garlic paste, cumin, garam masala, lemon juice, yogurt and salt. Cover and refrigerate for at least 30 minutes before grilling or broiling the chicken over low heat for 15-20 minutes.A

2. Add three tablespoons coconut oil and onion to a large frying pan and sauté over medium heat until translucent. Lower the heat so as not to burn the spices.

3. Add the ginger, minced garlic, tomatoes, bay leaves, cinnamon stick, cardamom pods, cloves, cumin seeds, curry leaves, garam masala, coriander and coconut milk. Add salt and pepper to taste. Stir to incorporate and turn off heat.

4. Once the sauce has cooled, remove cinnamon stick and bay leaves then add to a blender and blend until a smooth paste has formed. Return the sauce to the pan and heat over medium heat. Add the cooked chicken and simmer for 10 minutes. Add salt and pepper to taste. Serve with basmati rice. IT WILL NEED A LOT OF SALT BY THE END.

Notlar

https://flamingomag.com/2023/11/06/mesa-chicken-curry/