CHICKEN CURRY FROM MUMBAI
Reduced Fat Chicken Curry
Provided by vivienwiley
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Wash chicken and cut into chunks (about 1 inch cubed)
- Chop Onions & tomatoes into small pieces
- Add oil to pan until hot
- Fry onion on low heat for 5 mins or until translucent (not brown)
- Add tomato and cook till softened (about 5 mins) - take off heat and allow to cool
- Place cooled onions and tomato together with the garlic/ginger paste in mixer and blend to a paste
- In a large pan, add oil and heat, when hot add 3/4 leaves and one chopped onion and fry until the onion is slightly brown - add the paste and stir
- Add the garam masala and chilli pwder and stir until the mixture is dry (water must have evaporated.
- Add the chicken and turn slowly until mixed together. On low heat, cover the mixture and allow to cook for about a minute and stir again (water should be coming from the mixture).
- Cover again and cook for a further 2 mins and then stir and add one and a half small glasses of water.
- Season to taste.
- Allow to simmer for 25 mins
- Add fresh corriander to serve
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