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Desserts

 

Homestyle Chicken Curry

Serves 4

4
chicken breasts, cut into 1-inch pieces
Salt to Taste
Freshly ground black pepper
1/4
cup clarified butter or vegetable oil
3
medium onions, finely chopped
1
teaspoon cumin seeds
3
tablespoons minced garlic
3
tablespoons minced ginger
2
green chile, such a Serrano, seeded and chopped
1
teaspoon cayenne pepper
1
bay leaf
2
tablespoons garam masala
4
medium tomatoes, finely chopped
2
tablespoons finely chopped fresh cilantro
1
tablespoon tomato paste
2 ½
cups chicken stock, divided

 

Season the chicken with salt and freshly ground black pepper and set aside.

Heat the ghee in a large saucepan and stir-fry the onions until soft and transparent, about 5 minutes.

Add the garlic, ginger, chile, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices become aromatic, about 2 minutes.

Add the reserved seasoned chicken pieces, tomatoes, tomato paste, and chicken stock. Slowly bring to a boil, stirring occasionally.

Lower the heat to simmer and cook until chicken pieces are cooked, about 30 minutes. Add a little water if necessary. Adjust the seasoning with salt and pepper.

 


 
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