Chicken Curry

Description

• Ethnicity - Punjabi, North Indian
• Type of meal - Party, Lunch, Dinner

Ingredients

• 5 chicken legs with thigh
• 1 tsp of cumin seed
• garlic cloves, minced
• 1 onion cut long wise
• 1 tbsp of ginger
• 1 small tomato cut in pieces
• 1 tbsp tomato paste
• 1 tbsp gram masala
• 1 tbsp turmeric (haldi)
• 1 tbsp hot red peppers

Procedures

1. Clean chicken with skin off and cut grove in the chicken.
2. In a dutch oven pot put oil in the pot (4 table spoon) add cumin, on medium heat.
3. Wait for the cumin to splatter then put in onions, cook for 10 minutes, once that is done add in your garlic and ginger.
4. Cook for 15 minutes or until all the ingredients are pretty much browned.
5. Once that is done add in your tomato paste, and cut up tomato, turmeric, garam masala, and red hot peppers.
6. Add about ½ glass of water.
7. Cook for 5 minutes and then add in your chicken.
8. Mix it well, cover it for about 30 minutes or until chicken is tender.
9. Make sure there is enough water remaining at the top.
10. Make sure the curry is thick.
11. If you need a little more water go ahead and add.
12. Once that is done put in fresh coriander.
13. Serve with rice or roti.