AUNTIE RASHIDA’S CHICKEN CURRY (Mother India at Home)

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AUNTIE RASHIDA’S CHICKEN CURRY

INGREDIENTS
4 TBSP OLIVE OIL
10g GINGER, CHOPPED
3 CLOVES OF GARLIC, FINELY CHOPPED
2 LARGE ONIONS, FINELY CHOPPED
1TSP CUMIN SEEDS
2 TSP SALT
2 LARGE RIPE TOMATOES, FINELY CHOPPED
2 CLOVES
1 SMALL CINNAMON STICK
2 TSP GROUND CORIANDER
1/4 TSP TURMERIC
1 1/2 TSP CHILI POWDER
1 1/2 TSP PAPRIKA
2 TSP GARAM MASALA
100 ML WARM WATER
500G CHICKEN BREASTS, CUBED
2 SPRING ONIONS, CHOPPED
HANDFUL OF CORIANDER LEAVES

DIRECTIONS

1. HEAT THE OIL IN A PAN ON MEDIUM HEAT.
2. ADD THE GINGER AND GARLIC. WHEN THEY BEGIN TO SIZZLE, ADD THE ONIONS, CUMIN SEEDS AND SALT AND COOK GENTLY FOR 10 MINUTES.
3. ADD THE TOMATOES AND COOK, STIRRING OCCASIONALLY FOR 15 MINUTES, UNTIL THE ONIONS ARE SOFT AND SLIGHTLY BROWN. ADD THE REMAINING SPICES AND SIMMER ON MEDIUM HEAT, STIRRING OCCASIONALLY FOR 3-4 MINUTES. ADD THE WARM WATER AND COOK FOR ANOTHER 3-4 MINUTES.
4. ADD THE CHICKEN AND MIX WELL. SIMMER FOR 10-15 MINUTES. STIR IN THE SPRING ONIONS AND CONTINUE TO SIMMER UNTIL THE SAUCE HAS REDUCED SLIGHTLY AND THE CHICKEN IS FULLY COOKED.
5. ADD THE CORIANDER LEAVES AND SERVE WITH RICE OR NAAN.