Chicken Curry
- 1 chicken (cut into 8 pieces)
- 2 tablespoons oil or 2 tablespoons butter
- 2 ground onions
- 12 teaspoon kashmiri chili powder
- 1 12 tablespoons roasted ground fennel
- 1 teaspoon ginger powder
- 3 large tomatoes, skinned, deseeded and chopped
- 2 cloves
- 2 large cardamoms
- 350 ml water or 350 ml stock
- Fry the chicken in hot oil for 5 minutes to seal.
- Remove from pan.
- In the same oil, saute onions until golden brown in color.
- Add the chilli powder, fennel seeds and ginger powder.
- Stir well and season with salt.
- Add tomatoes to the pan.
- Stir in cloves and cardamoms.
- Cook for 5 minutes before adding water/ stock.
- Bring to a boil.
- Return chicken to the pan and simmer over a gentle flame until tender.
- Serve hot with paranthas n onion salad.
chicken, oil, ground onions, kashmiri chili powder, ground fennel, ginger powder, tomatoes, cloves, cardamoms, water
Taken from www.food.com/recipe/chicken-curry-237687 (may not work)