Chicken Curry

Chicken Curry
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Category: main dish


Chicken with bones but skinless -(about 15-20 pieces in all, each piece about 3 inches) approx. 4 lbs/2 kilos

For marinade:
2 Tablespoons of Ginger Paste (I use Fresh Ginger, & blend it into a paste at home)
2 Tablespoons of Garlic Paste (Use Fresh Garlic cloves & blend into a paste)
1/2 Onion Chopped
4 Tablespoons Yogurt
1 Teaspoon Turmeric Powder

For Curry:
5-6 Tablespoons of Oil
1? stick of Cinnamon
2 Green Cardamoms
2 Cloves
2 large Red Onion ( Peeled & sliced thinly lengthwise)
2 tablespoons ginger paste
2 tablespoons garlic paste
2 cups chopped Tomatoes (or 1.5 cup Tomato Puree)
2 Teaspoons Red Chili Powder (Optional/more or less to taste)
1 Tablespoon Coriander Powder (Optional – skip it if you do not have any)
2 Green Hot Peppers like Thai Bird Chili (Optional)
1/2 Teaspoon Sugar
1 Teaspoon Turmeric Powder


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Added 10 years ago by:
Suzan Dern Suzan Dern
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13 people cheffed this recipe
Emily Rose TrickerVicki F. DavisTara BakerTammy ChapmanLisa Evans WoodLorrie SepulvedaAntoinette Botha Do PinheiroSashy Latoya Williams FonsecaRene ShortManda DidurDaNette FranklinStephanie Brooks HawkinsSuzan Dern
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