Name: Indian Chicken Curry I
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Bone-in chicken breast halves, skinless - 8; Salt and pepper to taste - 8; Olive oil - 1 tablespoon; Onions, peeled and quartered - 2; Finely chopped fresh ginger root - 1 teaspoon; Crushed garlic - 1 teaspoon; Hot (Madras) curry powder - 1 tablespoon; Tomato sauce - 1 (15 ounce) can; Coconut milk - 1 (10 ounce) can; Whole cloves - 4; Cardamom - 4 pods; Cinnamon stick - 1; Salt to taste - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Indian Chicken Curry I

1. Bone-in chicken breast halves, skinless - 8

2. Salt and pepper to taste - 8

3. Olive oil - 1 tablespoon

4. Onions, peeled and quartered - 2

5. Finely chopped fresh ginger root - 1 teaspoon

6. Crushed garlic - 1 teaspoon

7. Hot (Madras) curry powder - 1 tablespoon

8. Tomato sauce - 1 (15 ounce) can

9. Coconut milk - 1 (10 ounce) can

10. Whole cloves - 4

11. Cardamom - 4 pods

12. Cinnamon stick - 1

13. Salt to taste - 1

How to cook deliciously - Indian Chicken Curry I

1. Stage

Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.

2. Stage

Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.

3. Stage

Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.

4. Stage

Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.