How to Cook Indian Food: Over 150 Recipes for Curry & More by Dave Winstanley - HTML preview

Chicken Curry

2 lb. chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder

1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour, keeping the saucepan covered with a lid.