Sudheer's quick Chicken Curry
Our friend Sudheer prepared this chicken curry after we all had spent a long day together visiting friends in the Cardamom Hills. Unlike his wife who make her own traditional masalas, Sudheer used a local, commercial ''chicken masala.'' However, he felt compelled, as a spice merchant, to add a few whole spices for added fragrance.
Ingredients
- 1 medium chicken
- 4 Tbsp coconut oil or vegetable oil
- 1 onion, chopped
- 6 garlic cloves, chopped
- 2 Tbsp ginger, chopped
- 2 tomatoes, chopped
- 4 green cardamom pods
- 1 two-inch cinnamon stick
- 4 cloves
- 2 Tbsp ground Madras curry or curry powder
- 1½ cups water
- salt to taste
Method
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1
Remove the skin and cut the chicken with the bone into 2-inch pieces. Set aside.
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2
Heat a pan on medium heat. Pour in oil and add onion. Cook for 5 minutes, stirring occasionally. Add garlic and ginger and cook for 2 more minutes.
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3
Add tomatoes, cardamom, cinnamon and cloves. Cook until the paste is almost dry.
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4
Mix the curry with just enough water to make a paste. Add to the pan and cook for 2 more minutes.
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5
Add chicken and water. Salt to taste.
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6
Bring to a boil and let simmer half-covered for 45 minutes.
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7
Let rest for 15 to 20 minutes before serving, if you have time.
