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

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.