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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A simple, easy to prepare curry. We like this served over rice spiced with a couple allspice berries, green cardamom pods, and cloves. I just love soaking up the sauce with fresh naan. Spices can be easily adjusted according to taste. Ingredients:
1 chicken, cut into pieces |
6 tablespoons butter |
1 large onion, sliced |
1 tablespoon ginger-garlic paste |
2 teaspoons garam masala |
1 1/2 teaspoons red chili powder |
1 teaspoon cinnamon |
1 teaspoon cumin |
1 teaspoon coriander |
1 teaspoon turmeric |
1 teaspoon paprika |
1 teaspoon salt |
1/2 teaspoon red pepper (more to taste) |
1 bay leaf |
2 black cardamom pods |
1 cup plain yogurt |
1/2 cup coconut milk |
1 (8 ounce) can tomato sauce |
Directions:
1. Melt butter in large pot over med flame.
2. add in sliced onions and fry 3-5 min, until very soft.
3. add garlic/ginger paste and fry an additional minute.
4. add in all the spices and fry for 3 minute.
5. add the chicken pieces and stir and fry for 5-7 minute.
6. add yogurt, coconut milk, and tomato sauce
7. cover and simmer 45 min- 1 hour, until chicken is cooked through.
8. Serve with rice and naan for a real treat.
9. enjoy.
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