Curry
Indian Chicken Curry
Diet Types:
CKD non-dialysis | Diabetes | Dialysis
-
Portions: 6
-
Serving Size: 2 small drumsticks
Curry
Indian Chicken Curry
Diet Types:
CKD non-dialysis | Diabetes | Dialysis
-
Portions: 6
-
Serving Size: 2 small drumsticks
Recipe
| Ingredients |
|---|
| 1 medium tomato |
| 2 medium onions |
| 2 garlic cloves |
| 1 one-inch cube ginger root |
| 5 tablespoons vegetable oil |
| 3/4 teaspoon whole cumin seeds |
| 1 cinnamon stick |
| 2 bay leaves |
| 1/4 teaspoons whole peppercorns |
| 1-1/2 pounds small chicken drumsticks |
| 3/4 teaspoon salt |
| 1-1/2 teaspoons chilli powder |
| 1/2 teaspoon garam masala |
Preparation
- Peel and chop tomato. Mince onion, garlic and ginger root. Remove skin from chicken and discard.
- Heat oil in a large, wide pot over a medium-high flame. When hot, put in the cumin seeds, cinnamon, bay leaves and peppercorns. Stir once.
- Add the onions, garlic and ginger. Stir this mixture until the onion picks up brown specks.
- Add the tomatoes, chicken, salt and chili powder. Stir to mix and bring to a boil.
- Cover pot tightly, turn heat to low and simmer for 25 minutes or until chicken is tender. Stir a few times during this cooking period.
- Remove cover and turn up the heat to medium. Sprinkle in the garam masala and cook, stirring gently for about 5 minutes to reduce the liquid.
