Ingredients
- 2 1/2 pounds whole chicken (cleaned and cut into 12 pieces)
- 1 onion – sliced
- 3 potatoes – quartered
- 2 tomatoes quartered
- 2 bay leaves (dried)
- 1 cinnamon stick
- 3 cardamom
- 4 cloves
- 1/4 cup vegetable oil
- Salt to taste
- Handful of chopped cilantro
- 3 Tbsp of heavy cream (see notes)
To be blended into a paste
- 4 tbsp chicken/beef curry powder
- 3 large onions
- 5 cloves of garlic
- 2 inches ginger
- 2 green chili
Instructions
- In a frying pan or pot, saute sliced onions, bay leaves, cinnamon, cardamom and cloves for 2-3 minutes.
- Add blended paste and cook for about 15 minutes.
- Turn the heat to medium and cook while stirring occasionally till the oil begins to separate from the paste and the paste is reduced to a dense, golden brown paste.
- Add salt, chicken, potato and tomatoes.
- Cover the pot and continue cooking for about 15 minutes or till the chicken and potatoes are cooked.
- Once the chicken is cooked, add in cream and top with cilantro. Cook for another 2 minutes and remove the curry from the fire.
Notes
If you do now want to use cream in your curry, you can either use 2 tbsp plain yogurt, 1/4 cup of half and half or 1/4 cup of evaporated milk.
- Cuisine: Indian