This is a recipe for a Bangladesh-style red chicken-curry.
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Makes 4 servings.
- Freezes well.
- 900 grams (2 lbs) boneless chicken pieces (breast and/or thighs)
- 6 large garlic cloves, or 4 tablespoons of minced garlic paste
- large piece of fresh ginger root (2½ x ½ inch; 6 x 1 cm)
- 2 Roman tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon cumin seeds
- 4 tablespoons vegetable oil
- 2 onions, chopped
- 2-4 teaspoons of cayenne pepper powder
- 3 teaspoons coriander
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Want to make your own: pan roast 2 teaspoons cumin, 4 teaspoons coriander, 1 teaspoon cardamom, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon black pepper, 2 teaspoons turmeric, 2 teaspoons of allspice, 2 teaspoons ginger powder, 2 bay leaves; then grind and blend well. There are many regional masala variations, here are 8 of them.
- 1 teaspoon vinegar
EQUIPMENT & SUPPLIES
- Blender or food processor
- Medium size sauce pan
- Frying pan
PREPARATION / DIRECTIONS
- Purée the garlic, ginger, tomatoes, tomato paste, and cumin seeds in blender
- Heat the oil in a sauce pan, and fry the onions until lightly colored
- Add the chile powder, after 5 seconds, add ¼ cup of water, stir well
- Bring to a boil
- Add the coriander and turmeric powder, stir continuously for 1 minute
- Add the garam masala powder and sprinkle with a little water
- Stir well, and sauté for 1 minute
- Add the chicken and about 1 teaspoon salt
- Sauté the chicken in the sauce for 5 minutes
- After 3 minutes, add the tomato mixture and stir
- After 2-3 minutes, add 1½ - 2 cups of water or chicken stock or clear chicken broth
- Leave to cook until done
- Add vinegar and simmer for 1 minute
- If the sauce is too thin, remove the chicken and boil down to desired thickness, then put the chicken back in (the original recipe calls for 3 cups of water or broth, but that was too much for me).
SERVING & GARNISH SUGGESTIONS
- Serve with basmati rice
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