Our first Indian Cooking Course was a big hit, together with Namratha Sethi, my neighbour and great cook and caterer at Taste of India, we organised the course, 5 people joined just enough to all stand around the kitchen table and see all the raw ingredients turn into absolute delicacies! We’ll do it again next year. This was one of the wonderful recipes we made.
Indian Chicken Curry
(serves 4 – 6)
Ingredients
1kg chicken breast, cut into bite-size pieces, washed and patted dry
4-5 tbsp. oil
1 bay leaf
4 cloves*
2 black cardamoms
4-5 tomatoes (500gr) chopped
5 medium size onions (600gr) chopped
3 cm ginger, peeled and freshly grated
10-12 flakes garlic, very finely chopped
½ tsp salt or to taste
½ tsp red chilli powder
2 tbsp. coriander powder
1 tsp garam masala
½ tsp turmeric
Preparation
- ln a heavy pan, heat the oil. Add the bay leaf, cloves and cardamom.
- Fry for few seconds.
- Add the ginger and garlic, frying for 1 minute until slightly golden.
- Add onions, fry on medium heat until they turn golden brown and translucent.
- Add chicken; cook for 5-7 minutes on medium-high until the chicken is golden brown and cooked through.
- Add salt, red chilli, turmeric, coriander powder and garam masala.
- Add tomatoes. Cook for about 8-10 minutes until the tomatoes blend well with onions.
- Stir every few minutes.
- Add 2 cups of water and boil. Cover and cook on low heat until the chicken becomes tender and you get a nice masala gravy.
- Serve with 2 tablespoons of parboiled rice.
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