Chicken curry

Sharmin Yousuf’s chicken curry

3 tablespoons red chile powder
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
1 cut-up, skinned chicken
2 bay leaves
3 tablespoons oil
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice
Mix the chile pwder, yogurt and water and set aside.

Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.

Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.

Add the garlic and ginger paste and the turmeric.

Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for 30 minutes, turning chicken a few times.

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