Indian Chicken Curry Ii
As navneeta pathak pointed out, whole cooked tandoori chicken is popular.
Recipe Summary Indian Chicken Curry Ii
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Ingredients | Whole Chicken Recipes Indian3 tablespoons olive oil1 small onion, chopped2 cloves garlic, minced3 tablespoons curry powder1 teaspoon ground cinnamon1 teaspoon paprika1 bay leaf½ teaspoon grated fresh ginger root½ teaspoon white sugarsalt to taste2 skinless, boneless chicken breast halves - cut into bite-size pieces1 tablespoon tomato paste1 cup plain yogurt¾ cup coconut milk½ lemon, juiced½ teaspoon cayenne pepperDirectionsHeat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.Info | Whole Chicken Recipes Indianprep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 to 6 servings
TAG : Indian Chicken Curry IiWorld Cuisine Recipes, Asian, Indian,
