Recipes/Chicken Curry: Difference between revisions
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* Cook yogurt in, stirring occasionally, for 3-5 min (oil separates and pools) | * Cook yogurt in, stirring occasionally, for 3-5 min (oil separates and pools) | ||
* Stir in water, cilantro, jalapeno, salt. Reduce heat to gently bubbling. Cover and cook until dark meat pieces release clear juices when pierced with fork, about 30-40 minutes. | * Stir in water, cilantro, jalapeno, salt. Reduce heat to gently bubbling. Cover and cook until dark meat pieces release clear juices when pierced with fork, about 30-40 minutes. | ||
* Remove chicken from sauce and set aside in bowl. If sauce thin/ | * Remove chicken from sauce and set aside in bowl. If sauce thin/runny, uncover pot and boil over high heat to thicken. Pour over chicken. | ||
==Notes== | ==Notes== | ||
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[[Category:Chicken]] | |||
Latest revision as of 00:27, 7 June 2020
Ingredients
- 2 tbsp oil
- 1.5 lbs chicken parts
- 1 large onion
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1.5 tsp garam masala
- 1 tsp tumeric
- 1/2 cup yogurt
- 1 cup water
- 2 tbsp cilantro
- 1 jalapeno, quartered lengthwise
- 3/4 tsp salt
Directions
- Prepare chicken parts. Heat oil in a large skillet over medium-high heat.
- Add onions and cook until golden brown, 7-10 minutes.
- Add garlic, ginger, garam masala, and chicken. Cook until raw color is lost, 2-3 minutes.
- Cook yogurt in, stirring occasionally, for 3-5 min (oil separates and pools)
- Stir in water, cilantro, jalapeno, salt. Reduce heat to gently bubbling. Cover and cook until dark meat pieces release clear juices when pierced with fork, about 30-40 minutes.
- Remove chicken from sauce and set aside in bowl. If sauce thin/runny, uncover pot and boil over high heat to thicken. Pour over chicken.
Notes
Good with rice or naan
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