Serves five people.Ingredients:
- Chicken - 1
- Potatoes - 2
- Chopped onion - 1 cup
- Garlic paste - 2 teaspoons
- Ginger paste - 1 tablespoon
- Ground turmeric - ½ teaspoon
- Chili powder - 1 teaspoon
- Cumin powder - 1 teaspoon
- Coriander powder - ½ teaspoon
- Cardamom (small) - 3 to 4
- Cinnamon sticks - 2
- Cloves - 4 to 5
- Fried cumin powder - ½ teaspoon
- Salt - 1 teaspoon
- Oil - 1/3 cup
- Peel the potatoes and cut into small pieces.
- Clean and keep aside.
- Clean the chicken pieces in water.
- Brown the onions slightly in heated oil.
- Fry ginger, garlic, cinnamon, cardamom and cloves with the onions.
- Add 3 to 4 cups of water, and stir the mixture over medium heat.
- Now pour in the rest of the spices and salt, and cook for another 1-2 minutes.
- Add the chicken and stir with a little bit of water for 3-4 minutes.
- Once the chicken begins to turn brown, add the potatoes.
- Add 2 to 3 cups of water before covering the pan.
- Cook over medium heat for 20-25 minutes.
- When the gravy starts to thicken, and chicken and potatoes are cooked, add the fried cumin powder before taking off the stove.
- Serve hot.
Posts
4 comments:
The best chicken curry recipe. My moms chicken curry from back home tastes *exactly* the same. Thanks a l-o-o-o-t!
Salaam Rumana ...I am Dan and I am originally from Madras ...Thx for your bangladesi recipes ..anyways why do you advice to add water before adding the spices ..is it to prevent the spices from being burnt ...I always thought the spices needs to be roasted in oil to extract maximum flavor. pl advice.
I had a similar question. What is the reason for putting water before adding the chicken? A lot of water comes out from the chicken anyway.
Also I often add the cumin and coriander before with all the other spices, but many people put it near the end. Is this wrong? Why?
This recipe turned out really well. Even I was a bit confused about adding the water before the spices. But I followed Rummana's instruction and it came out awesome! Thank you so much.
Post a Comment