Chicken Curry(Taste Show)
2 3-pound chickens, cut into serving-size pieces, -- skinned 10 tablespoons vegetable oil 6 cups thinly sliced onions 2 tablespoons finely chopped garlic 3 tablespoons finely chopp...
Ingredients
- 23-pound chickens, cut into serving-size pieces, -- skinned
- 10tablespoonvegetable oil
- 6cupthinly sliced onions
- 2tablespoonfinely chopped garlic
- 3tablespoonfinely chopped ginger
- 2cinnamon sticks
- 8cardamom pods
- 1tablespoonturmeric
Directions
- 1
2 3-pound chickens, cut into serving-size pieces, -- skinned 10 tablespoons vegetable oil 6 cups thinly sliced onions 2 tablespoons finely c
- 2
When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes
- 3
Using a slotted spoon remove chicken to a plate and continue until all pieces are browned
- 4
Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning
- 5
Add garlic and ginger and fry 5 minutes
- 6
Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown
- 7
Add turmeric and cayenne and stir rapidly 15 seconds
- 8
Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water