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Chicken Curry: Serve Hot


2 lb. chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil


Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander powders and
cilantro/coriander leaves for five minutes on low heat.
Add tomato, chicken, turmeric and chilli powders and  salt together with half a cup of lukewarm water and
cook on medium low heat for half an hour, keeping the  saucepan covered with a lid.


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