Lunes, Setyembre 22, 2008

Chicken Curry

This is a fast meal with the taste of authentic chicken curry. I find it hard to make this in the Philippines, but because there are so many Indians in Bahrain, all spices here can be found anywhere.


1 kg chicken thigh or breast skinned
2 tsp turmeric powder
1 tsp cumin powder
1 tsp chili powder
5 pcs. minced garlic or paste
1 pc. pounded ginger or paste
1 large onion sliced
3 pcs. cardamom seed
2 pcs. cinnamon sticks
1 pc. bayleaf
1 cup water
1 large cut tomato
2 tbsp. cooking oil


heat pan and saute onion, garlic, ginger and tomato. add chicken. Dissolve turmeric powder, chili powder and cumin in one cup water. Pour in the dissolve spices. Bring to boil then heat slowly. When chicken is cooked add bayleaf, cardamom seed (pinched to bring out small seeds inside), cinnamon sticks. Cook for another 2 minutes. Then served with basmati rice or with indian rice mix.

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