Chicken can be substituted by mutton or beef."I used beef and the flavor was good. But... your recipe needs some work. You don't state how much oil to use. You mention adding cinnamon but there's none in the ingrediants. Same thing with chilies... it's not in the ingrediants." - jmschaub
Yield: 8 Servings Ready in 45 minutes
65 people trying soon
Verified by cferrara
|2 lbsmeat,; cleaned & cut into smaller pieces|
|3 cupswater; (for mutton only)|
|1 black cardamom seed|
|3 medonions (yellow or red),; finely chopped|
|2 tspgarlic,; minced|
|2 tspginger,; minced|
|1 1/2 tspsalt|
|3/4 tspchili powder|
|3/4 tspturmeric powder|
|1/2 tspgaram masala|
|2 medtomatoes,; finely chopped|
Chicken Curry Preparation
1. Heat oil over medium high in a pot.
2. Add cumin, cloves, cinnamon, and cardamom into the oil.
3. Then add onions to mixture.
4. Cook onions to a light brown.
5. Add garlic and ginger.
6. Then cook to a dark brown.
7. Add salt, turmeric powder, chilies, and chili powder.
8. Stir in tomatoes. Occassionally stir until the mixture is reddish-brown.
9. Add meat. Stir thoroughly.
10. Cook over high heat for about 10 min.
11. Add water. (skip this step for chicken)
12. Cover pot and decrease heat to medium low. Cook until meat is tender, approximately 30 min. Stir occassionally and add water as needed.
13. Once meat is cooked add garam masala and mix well.
14. Add salt and chili powder to taste.
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