Unlike a lot of Indian curries for which the spices are ground to a paste, this curry uses whole spices and chopped ingredients. It tastes great with hot chapatis (Indian flatbread) or parathas (pan fried Indian flatbread).
Ingredients:
- 1 kg chicken pieces of your choice with skin removed
- 3 tbsps vegetable/canola/sunflower cooking oil
- 2" piece of cinnamon
- 5-6 cloves
- 8-10 peppercorns
- 5 split pods cardamom
- 2 bay leaves
- 2 large onions sliced
- 10-12 cloves of garlic minced
- 1" piece of ginger minced
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp garam masala
- 2 large tomatoes cubed
- 2 green chillies minced
- 1 cup chicken stock
- 1/2 cup coriander chopped fine
- Salt to taste
Preparation:
- Heat the oil in a deep pan, add all the whole spices and fry till slightly darker.
- Add the onions and fry till golden brown. Add the ginger and garlic pastes and fry for a minute.
- Add the powdered spices, green chillies and tomatoes and fry till the oil separates from the masala.
- Add the chicken and brown well.
- Add the chicken stock and coriander leaves, season to taste and cook till the chicken is well done. This dish should have very little gravy so if the gravy seems like it's too runny, dry it as much as possible without letting the chicken break up.
- Serve with parathas or chapatis.
