Curry Chicken – A Complete Cooking Recipe. friends: 
Time: 1 hour. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 pcs (or about 800 g.) cut off from bones and skin, cut cut in half chicken thighs
- 450 gr quarters of potatoes
- 2 small bundles of coarsely chopped cilantro leaves, 1.5 Art.
- 1 bunch of coarsely chopped fresh mint leaves, 1.5 tbsp.
- 1 chopped red onion
- 6 cloves of garlic
- 4 cm. A piece of ginger, previously peeled and chopped
- 1/4 Art. water and another 1.5 tbsp.
- 2 tbsp. l olive oil
- 2 chopped onions – shallots
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp spice “garam masala”
- 1/2 tsp ground turmeric
- 1/2 tsp malt vinegar
- 1/4 Art. natural yogurt whipped until smooth
- Ready Basmati Rice or Warm Naan (Indian Bread) – for table feed
Recipes with similar ingredients: chicken thighs, potatoes, onions red, garlic, ginger root, cilantro, mint, cumin, coriander, garam masala, turmeric, basmati rice, naan cakes, yogurt
Recipe preparation:
- Place cilantro, mint, onion, garlic, ginger, salt and pepper (to taste) in a combine (or blender) and grind until pureed homogeneous state. In the grinding process, add 1/4 tbsp. water and whisk until the mass becomes a thick consistency, like a masala. Set the mixture aside.
- Heat olive oil in a large pot or deep pan. oil over low heat, bringing it to a boil. Add shallots and fry, stirring constantly, until golden brown. Add spices and fry for another 30 seconds. Pour masala spices into the pan and cook, stirring constantly, until the mixture is “saturated” with color and aroma. You will understand that the mixture is ready when it becomes saturated color, small drops of oil will appear on the surface, and masala turn into a sticky mass. Add chicken by dipping each piece in a masala mixture, and stir constantly. Keep going cook for another 5 minutes until masala is completely soaks the chicken. Add about 1.5 tbsp. water so that the chicken is fully covered potatoes and vinegar. Bring to a boil, then reduce heat and simmer without cover until chicken it becomes tender, and the sauce does not thicken a little, about 25-30 minutes.
- Remove the pan from the heat and add yogurt to it. Add by taste seasoning, if necessary. Transfer mixture to serving Serve with rice or Indian bread.
