Chicken Curry

Rosi TrifonovaRosi Trifonova
Guru
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Chicken Curry
06/12/2013
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Preparation
130 min.
Cooking
35 min.
Тotal
165 min.
Servings
2
"Another yummy chicken dish worth adding to the list of favorites."

Ingredients

  • chicken breasts - 2
  • cooking cream - 4/5 cup (200 ml)
  • lemon juice - 2 tablespoons
  • cinnamon - 3 pinches
  • oil - 1 - 2 tablespoons
  • onions - 2 cloves, finely chopped
  • ginger - 1 tsp, finely chopped, fresh
  • garlic - 2 tsp, crushed
  • turmeric - 1 - 2 tsp
  • curry - 1 tsp, powdered
  • tomato sauce - 1 2/3 cups (400 ml)
  • coconut milk - 4/5 cup (200 ml)
  • cloves - 5 grains
  • cardamom - 3 seeds, lightly crushed
  • cinnamon - 1/2 - 1 teaspoon
  • salt
  • black pepper
  • paprika
measures

How to make

Marinate the chicken breasts in cream with freshly squeezed lemon juice and cinnamon for 2 hours in the refrigerator.

Then drain them from the marinade (save it), dry and cut them into pieces. Heat oil in a large pan and fry the meat until lightly brown.

Remove it and sauté the onion in the same pan. Add ginger and garlic and stir until lightly browned. Finally, add the curry powder and turmeric.

Add the chicken along with the marinade, tomato sauce, coconut milk, cloves, cardamom and cinnamon to the dish. Season with salt, black pepper and paprika to taste.

Let the meat cook on low heat for about 20 minutes or until the chicken becomes tender.

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