Authentic Indian Chicken Curry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I know there are millions of chicken curry recipes, and they differ from home to home. This is a Fresca, Saucy, Chicken Curry to be served with white rice, or Basmati Rice. I grew up off of this very recipe, and omitting the butter, it is a healthy dish. You will love it! Ingredients:
1 -1 1/4 lb of cubed chicken tenders |
4 tablespoons olive oil |
2 cinnamon sticks |
2 teaspoons cumin seeds |
6 cloves |
1 large yellow onion, diced |
7 roma tomatoes, diced up |
1 (8 ounce) can tomato sauce |
2 teaspoons minced green chilies |
1 tablespoon minced gingerroot |
3 garlic cloves, minced |
1 -2 teaspoon salt |
1/2 cup chopped fresh cilantro |
1 tablespoon dry coriander powder |
1 teaspoon turmeric |
1 teaspoon red cayenne pepper or 1 teaspoon paprika |
1 teaspoon dry cumin powder |
1 teaspoon garam masala powder |
1 tablespoon butter |
1 cup water |
Directions:
1. In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
2. Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
3. Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
4. Stir and simmer on medium-low for 15 minutes.
5. Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).
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