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New Delhi Chicken Curry

Chicken Indian Spicy
Serves
  • 2 rode ui
  • 2 tomaat
  • 4 kippendij (in stukjes of heel)
  • gember- en knoflookpasta
  • tomatenpuree
  • Spices
  • ground turmeric
  • dried fenugreek leaves
  • garam masala
  • ground coriander
  • red chile powder
  • Kashmiri chile powder
  • Whole Spices
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 black cardamom pod
  • 2 green cardamom pod
  • 4 black peppercorn
  • 3 clove whole (kruidnagel)

Steps:

  1. Marinate the chicken with turmeric.
  2. Fry off the chicken in a neutral oil. (Canola etc)
  3. Remove the chicken pieces from the pan.
  4. Place in the whole spices in the leftover oil.
  5. Add red onions with a pinch of salt.
  6. Add ginger and garlic paste.
  7. Wait until the oil leaves the onions.
  8. Add Ground coriander, red chile powder, kashmiri chile powder.
  9. Saute for a couple of minutes.
  10. Add tomato paste and tomatoes.
  11. Add water to deglaze since it can cook off.
  12. Add yoghurt.
  13. Add chicken back in and add some water.
  14. Simmer for a couple of minutes.
  15. Finish off with dried fenugreek leaves, garam masala and finish with parsley.