Chicken Curry 4
Serving Size : 4
Ingredients for prepare Chicken Curry 4
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | chicken breasts - boneless* |
| 2 | tablespoons | oil |
| 1/2 | teaspoon | cumin |
| 4 | | cardamom seeds |
| 1 | | thai chile |
| 2 | | cloves |
| 2 | | onion - med, finely chopped |
| 3 | | tomato - whole peeled |
| 1 | teaspoon | ginger paste |
| 1 | teaspoon | garlic paste |
| 2 | teaspoons | soy sauce |
| 1 1/2 | teaspoons | garam masala |
| 1 | teaspoon | chile powder |
| 1/4 | teaspoon | pepper |
| 3/4 | cup | - water |
recipe Chicken Curry 4
*Note: Chicken breasts should be skinless. Clean the chicken, making
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sure to cut off all fat. Heat the oil, then brown the cumin seeds and
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cardamom. Add the Thai chile (be careful of the fumes) and cloves. Add the chopped
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onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce.
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Cook together until all has a pasty texture. Add remaining spices and mix well. Put in the
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chicken, and stir until coated well with the paste. Cook for five to seven minutes, then add the water. Cover
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and cook until tender, about 20 minutes. Remove the chile before serving. Garlish with fresh cilantro and serve with
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cooked rice.
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