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Indian Chicken Curry

9/14/23 | Indian Chicken Curry

if i had to chose my last meal this may be it. its one of my ABSOLUTE FAVRORITE foods and my mom always uses this recipe to make it! my indian friend's mom also approved it so yk its good B) it yeilds about 6 servings. my mom usually just uses white rice to make it, but i copied this recipe right from her cookbook so just enjoy!
    ingredients
  • 1/4 cup vegtable oil
  • 1 large onion, thinly sliced
  • 2 tsp finelychopped garlic
  • 2 tsp finely chopped ginger
  • 4 tsp ground corriander
  • 1 tsp cumin
  • 1/8 tsp tumeric
  • 1/6 tsp cayenne pepper
  • 1/8 tsp black pepper
  • 1 1/2 tsp salt
  • 1 medium tomato, chopped
  • 1/2 cup water
  • 2 lbs boneless chicken, cut into 1 1/5 inch pieces
  • 1/2 cup chicken broth (or unsweetened coconut milk)
  • 1/8 tsp cinnamon
  • 1/8 tsp ground cloves
  • chopped cilantro, for garnish (optional)
  • steamed basmati rice, for serving
    instructions
  1. In a Dutch oven or enameled cast-iron casserole, heat the oil, then add the onion and cook unti nicely browned around the edges, about 7 minutes. Add the garlic and ginger and cook for 1 minute. Add the corriander, cumin, tumeric, cayenne, and black pepper and stir for 1 minute. Add the salt, tomato, and water and cook over medium-low heat, stirring constantly,until the tomato is softened. Add the chicken and simmer, uncovered, stirring occasionally, for 15 miuntes
  2. Add the broth (or coconut milk) and simmer, partically covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked. Add the cinnamon and cloves and simmer for another minute.
  3. Remove the chicken from the heat and garnish with cilantro. Serve with steamed basmati rice.