Indian Chicken Curry

Indian Chicken Curry

Ingredients

4 tablespoons of vegetable oil

3 boneless chicken breasts

1 large onion

1 tablespoon of garlic

1 tablespoon of ginger

1 large can 2.89 kg - whole canned tomatoes

1 tablespoon tomato paste

1 cup plain yogurt full of fat

2 tablespoons cream

SPICE

1 1/2 tablespoons garam masala

2 tablespoons curry powder

1 tablespoon turmeric powder

1 tablespoon sugar

1 teaspoon coriander

1 tsp caraway seeds

1 teaspoon cayenne pepper

1 teaspoon of salt

2 tablespoons dried fenugreek leaves

Instructions

1. Add vegetable oil / ghee to a large pot or slow cook pot and turn on the heat. Then add to the large diced onions and fry for 2 minutes before adding to the diced chicken. Fry for another 7 minutes or until the chicken is no longer pink and the onion is soft.
2. Then add the curry and remaining spices and fry for another 2 minutes, then add garlic and ginger to the minced meat. Sauté for 1 minute until fragrant.
3. Add canned whole tomatoes and juices along with tomato paste.
4. Then add cream to yogurt and mix everything to mix.

COOKING METHODS:

1. -Heat over low heat for another 15 minutes on the stove
2. - Cook in a pressure cooker for about 10 minutes or depending on your instructions
3. -Cook in a slow cooker from 8-10 hours.
4. Once cooked top with parsley, cilantro or dried fenugreek leaves, which you prefer. Serve with rice and enjoy!

Notes

Tomatoes I used 2.89 kg can of whole tomatoes, you can use chopped or fresh.

This article is adaptd from this site.