2 lbs chicken - bone-in - cut up into curry pieces
½ yellow/brown onion thinly sliced
½ cup crushed tomatoes
¼ cup tomato paste
1 ½ teaspoon cumin powder
2 teaspoons garam masala (mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg blended in powder form)
1 teaspoon tumeric powder
2 tablespoon of crushed garlic & ginger
3 cubes of butter
salt to taste
3-4 red thai chillies, cut up as shown
1 bunch of cilantro - cut up thinly, as shown
dash of olive oil
Method:
In a frying pan, add some olive oil and sauté the onions to golden brown
Once onions are sautéed, add chicken and mix up with onions on med-high heat, once chicken color changes to light brown, add cut up Thai chillies, let it cook for about 1 min.
Add the stem part of cilantro as shown, let the above cook for 5 mins.
Add rest of the ingredients above except the cilantro, mix evenly, cover and it cook on low heat for 10-12 mins, let it cook on its own steam, if you find its too dry you can add ¼ cup of water. Once completely cooked as shown, add the leafy part of the cilantro, mix up and switch off the heat. Add butter cubes before or after dish has been plated in the serving dish.
simbasgrill.com/
825 Denman Street
Vancouver, BC V6G 2L7
Canada
11 сен 2024
