Chicken Curry
मुर्ग़ करी (Murgh Karee)

HOMEMADE RECIPE BY RUBY KAPOOR


INGREDIENTS

FRESH SPICES
  • onion
  • garlic
  • ginger
  • tomatoes (3-4)
  • fresh coriander = Chinese parsley = cilantro
DRY WHOLE SPICES
  • cloves (5 long ones)
  • cinnamon stick (1)
  • bay laurel leaves (2)
  • whole black peppers (2-3)
  • cardamom (4-5 pieces)
DRY GROUND SPICES
  • caraway seed/cumin powder
  • coriander powder
  • turmeric powder (yellow)
  • salt
NOT TRADITIONAL, BUT SOME INDIANS ADD:
  • star anise
  • curry leaves
  • garam masala (powder)

PREPARATION

  1. Cut the onions long!
  2. Grate ginger & garlic (manually or in blender)!
  3. Put 3 tablespoons of oil into a deep pan!
  4. Put in dry whole spices for a minute, then onions, until pinkish, then garlic & ginger, then dry powder spices half a teaspoon each, tomatoes (cut real small)!
  5. Slow fire, roast chicken for 10 minutes (don't stir, only shake)!
  6. Add 2 cups of water and cook for 10 minutes!
  7. Mix in fresh coriander (whole stem)!


Polynesian Curry Chicken