marsha-tbay
Well-known member
really enjoyed it; even the one person who doesn't care for curry.
I don't recall how I came across this recipe but it was originally offered by someone named Pat who remembered a dish like this at a 'great little Indian restaurant, Anjuli's', that used to be in San Francisco.
Indian Chicken Curry
6 tbsp oil
2-1/2 to 3# chicken, cut into pieces
3/4 c finely chopped onion
2-1/2 tsp chopped garlic
1-3/4 tsp finely chopped fresh ginger
1 tsp ground cumin
1/2 tsp turmeric
1 tsp ground coriander
1 tsp cayenne
1/2# chopped fresh tomatoes
1 tbsp fresh, finely chopped green coriander
6 tbsp plain yogurt
1-1/2 tsp salt
1/2 c water
2-1/2 tsp lemon juice
1 tsp garam masala
In a large heavy frying pan heat oil until it is very hot. Add chicken and fry for 2 or 3 mins. Transfer the chicken to a plate. Add onions, garlic and ginger to the oil remaining in the frying pan and fry for 7-8 minutes, stirring constantly, until the onions are soft and golden brown. Reduce the heat to low. Add cumin, turmeric, ground coriander, cayenne and 1 tbsp water.
Fry for 1 min or so, stirring constantly, then add tomatoes, fresh coriander, yogurt and salt. Cook until the oil separates from the mixture. Add the chicken. Pour in the rest of the water.
Bring to a boil, turning chicken in the sauce. Cook until chicken is tender. Pour lemon juice over the dish, as well as the garam masala, stirring into the dish. Serve hot. Serves 4-6.
I don't recall how I came across this recipe but it was originally offered by someone named Pat who remembered a dish like this at a 'great little Indian restaurant, Anjuli's', that used to be in San Francisco.
Indian Chicken Curry
6 tbsp oil
2-1/2 to 3# chicken, cut into pieces
3/4 c finely chopped onion
2-1/2 tsp chopped garlic
1-3/4 tsp finely chopped fresh ginger
1 tsp ground cumin
1/2 tsp turmeric
1 tsp ground coriander
1 tsp cayenne
1/2# chopped fresh tomatoes
1 tbsp fresh, finely chopped green coriander
6 tbsp plain yogurt
1-1/2 tsp salt
1/2 c water
2-1/2 tsp lemon juice
1 tsp garam masala
In a large heavy frying pan heat oil until it is very hot. Add chicken and fry for 2 or 3 mins. Transfer the chicken to a plate. Add onions, garlic and ginger to the oil remaining in the frying pan and fry for 7-8 minutes, stirring constantly, until the onions are soft and golden brown. Reduce the heat to low. Add cumin, turmeric, ground coriander, cayenne and 1 tbsp water.
Fry for 1 min or so, stirring constantly, then add tomatoes, fresh coriander, yogurt and salt. Cook until the oil separates from the mixture. Add the chicken. Pour in the rest of the water.
Bring to a boil, turning chicken in the sauce. Cook until chicken is tender. Pour lemon juice over the dish, as well as the garam masala, stirring into the dish. Serve hot. Serves 4-6.