A Quick Mid-Week Curry
| 1 whole | chicken skinned and cut into 8-10 pieces |
| 3 tbs | sunflower oil |
| 1 | large onion chopped finely |
| 2 tsp | cumin seeds |
| salt to taste | |
| 2 | green chillies slit (optional) |
| 1/2 bunch | coriander chopped |
| 1 1/2 tsp | ginger paste |
| 1 1/2 tsp | garlic paste |
| 1 1/2 tsp | cumin powder |
| 1 1/2 tsp | coriander powder |
| pinch | turmeric |
| water as needed | |
PREPARATION:
- Add oil to a pan and add onions, cumin seeds and salt when hot. On medium heat, fry the onions until they are translucent and just begin to change color. Add slit green chillies and 2 tbs of the chopped coriander. Follow this by adding ginger and garlic paste and fry for 30 seconds or so. Add cumin, coriander and turmeric powder and fry for a minute.
- Add the chicken and stir fry until the chicken has sealed and is a white color. Add water so that all the chicken is fully immersed in the water and partially cover with a lid. Let the chicken simmer on low to medium heat until the chicken is cooked. You can add more water whilst the chicken is cooking if you feel it’s drying out. Turn off the heat, garnish with the remaining coriander and serve with steamed basmati rice
Jason Apple is the author of Kitchen Man Can, a food blog in Atlanta. Read more recipies and reviews at kitchenmancan.com.
Glen McDaniel
1:23 pm on Tuesday, June 5, 2012
Great recipe! I am used to adding potatoes and so on to chicken curry. I am trying to reduce my carbs however. I followed this recipe, using virgin olive oil (only oil I had in my pantry) and powdered ginger and it still turned out great. It was fast and delicious. Only problem is I scrimped on the rice because of that carbohydrate thing. Delicious!