How to Cook Chicken Curry

3 pounds chicken pieces or 1 ½ boneless skinless chicken

2 tablespoons vegetable oil

4 cardamom pods (optional)

1 2-inch piece of cinnamon stick (optional)

1 medium onion, finely chopped

4 garlic cloves, chopped

2 teaspoons fresh ginger, chopped

1 medium tomato, finely chopped

1 teaspoon cumin powder

1/2 teaspoon turmeric

1 tablespoons coriander powder

1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon fennel seeds, coarsely ground

1 teaspoon black pepper, coarsely ground

1/2 cup plain nonfat yogurt

1 teaspoon salt

1/2 cup water

2 tablespoons chopped cilantro

1 tablespoon fresh lemon juice

Remove the skin and all visible fat from the chicken pieces. (I often have the butcher clean the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside.

Heat oil in a heavy skillet over medium high heat. Add the chicken pieces in a single layer and fry for 3-5 minutes, turning the pieces over once or twice until they are white. Transfer the chicken to a plate using a slotted spoon.

Add cumin powder, cardamom pods, cinnamon stick, chopped onion, garlic and ginger to the oil. Fry for 7-8 minutes, stirring constantly, until the onions are golden brown.

Stir in tomatoes, turmeric, coriander powder, cayenne pepper, ground fennel seeds and black pepper. Fry for 2-3 minutes. Whip yogurt with wire wisk and add 1 tablespoon at a time, stirring constantly. Fry for another 2-4 minutes.

Add the chicken and sprinkle with salt. Stir to coat the spice mixture evenly. Pour the water evenly over the chicken. Bring to a boil. Reduce heat to low. Add the cilantro and gently stir the chicken. Cover tightly and simmer for 20-25 minutes. Chicken should be tender to the touch but should not fall apart.

Transfer to a serving platter. Sprinkle with lemon juice.

For more recipes and tips, go to www.cuisineofindia.com

Category:

Education

Tags:

• chicken
• curry
• indian
• food
• madhu
• gadia
• cooking
• recipe
• cuisine of india
• healthy
• low
• fat

[MadhuGadia1]

4 green ones or 2 black ones.

[samintosh]

Piece of advice for you. Next time try to cook with nonstick pan!!

[MadhuGadia1]

@samintosh It is a nonstick hard anodized pan.

[miszRoxanne95]

Can I add gharam Masala?

[MadhuGadia1]

@miszRoxanne95 You could, it's not needed, but you certainly can.

[TheManuvision]

do you cut the fat out of the chicken?

[MadhuGadia1]

@TheManuvision Yes, the fat and skin are removed, as much as possible.

[aditnarayan]

@JacobsJaffa Are you out of your mind? Dairy products are essential to Vedic tradition...ghee (clarified butter) is used very liberally in preparing prashads...Bhagwan Krishna was known as maakhan chor (butter theif) and the main reasons why cow is respected is because it provides milk..I think you aren't fully aware of Hindu customs!

[RafaNightwish]

Try Smiling.... :D look! Smile!!!

[rheinvowflowmyx]

i like these, you can see these different style of cooking of chicken when you typed in

"48 ways on how to cook chicken" totally effective and many tips and techniques...

[shadowsun4386]

wow i never would of thought you could use yogurt in this meal

[sabbybabe123321]

Try...Smiling? :3

[lavell0830]

Arab people can really cook they're ass off.

[lavell0830]

I need to learn how to cook, so that I can cook these good dishes for my daughter and my husband and step kids.

[fijiboy68]

@samintosh owned!

[charger19691]

My father was born in Calcutta India and he cooks many wonderful Indian dishes. Indian cusine is wonderful! Thanks for sharing!

[yumyam09]

That dose not look like curry chicken at all it looks so no no yummy at all.thank you for your efforts anyway.