Spicy Chicken Curry
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Spicy chicken curry - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chicken, cut into 8 pieces
- 4 medium-sized potatoes, peeled and diced
- 1 chopped jalapeño pepper
- 1 medium onion, chopped
- 6 chopped cloves of garlic
- 1 tbsp. Garam spice mix masala
- 1/2 tsp ground cumin
- 2-4 buds of cloves
- 2 tbsp. curry powder
- 2 tablespoons of vegetable oil
- 1 and 1/4 cups of water
- Salt
- Boiled white rice for serving
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Recipes with similar ingredients: chicken, potato, jalapeno pepper, onions, garlic, garam masala, cumin, curry, carnation, rice
Cooking the dish according to the recipe:
- In a food processor, combine the onion, garlic, jalapeño, garam masala, cumin, and cloves. Blend until a chunky paste forms.
Heat oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Cook for 4-5 minutes. - Add the chicken pieces, potatoes, and salt to taste. Add enough water to cover the ingredients (up to 3 cups) and bring to a boil. Simmer until the chicken and potatoes are tender, about 30 minutes. Serve with rice.
Categories:
recipe / Dinner / Soups / Thick soups and stews / / Indian cuisine / Emeril Lagasse
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