Indian Chicken Curry

We remembered a few years back in college, an Indian friend had taught us how to make Indian curry. So we thought that it would be nice to have curry for lunch today. Well, wanting something different from what we already know, we decided to try another Indian Chicken Curry that requires more ingredients from the ones that we used to prepare.

So it took us about 30 minutes to finish cooking and this includes preparation time such as slicing chicken meat, etc. Well, not bad. The result came out good. We hobbits had fun and of course finish the whole plate of four servings!

This recipe is provided by Natasha Levitan from food.about.com. This website has prepared a video of the whole preparation process. Take a look here.

Chicken Curry Ingredients

For this recipe, you will need:

• 1 pound chicken
• 1 chopped onion
• 1 tablespoon lemon juice
• 2 star anise
• 2 cloves
• 4 tablespoons vegetable oil
• 4 curry leaves
• 2 teaspoos crushed garlic
• 1 teaspoons crushed ginger
• 2 teaspoons turmeric powder
• 3 cardamon pods
• 1/2 teaspoon ground cinnamon
• 1 cup chopped cilantro
• 2 chopped tomatoes
• 1/2 cup coconut cream
• 2 tablespoons curry paste

Combine the Spices

Heat oil in medium saucepan. Add to it cloves, cardamon, cinnamon, star anise, and curry leaves. Fry the spices until cloves swell and the curry leaves are slightly burnt.

Next, add the onion, ginger, and garlic paste, and fry until onions brown. Add curry powder and turmeric powder, and fry until oil separates.

Cook the Chicken

Add your chopped chicken pieces, and mix well with the spices. When all the pieces are evenly coated, put a lid on your saucepan, turn the heat to low, and cook until the meat is done.

Serve the Curry Chicken

Take the lid off, add chopped tomatoes and creamed coconut. When you're ready to serve it, add chopped cilantro and mix it all together. Serve it warm.