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Posted By: On May 22, 2015
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Views: 232
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Pre-cooking the meat until tender not only makes cooking in Indian restaurants faster but tastier too. This is very important with tougher cuts of meat like lamb, goat, beef and pork but chicken and other fowl benefit too.

1 kilo (2 lbs.) skinned chicken pieces
3 tablespoon vegetable oil
5 cardamom pods
10 black peppercorns
1 inch piece of cassia bark or cinnamon stick
1 teaspoon cumin seeds
2 large onions - finely chopped
400ml chopped tomatoes
3 bayleaves
1 teaspoon turmeric

Heat the oil over medium high heat until very quite hot but not yet smoking.
Add the whole spices and the bay leaves and stir continuously so that the spices don't burn. Watch carefully, you want the oil to take on the flavour of the spices but you don't want them to brown.
Add the chopped onions and stir to combine.
Continue stirring from time to time for about ten minutes until the onions are soft and translucent.
Add just a bit of salt. This will release some of the excess water from the onions.
Now add the turmeric and mix it in.
Pour in the chopped tomatoes and cover the pot to let all the flavours get to know each other.
After about ten more minutes, add the chicken pieces and just enough water to cover the chicken.
Cover again and simmer until the chicken is cooked through.
Remove from the heat to cool for use in your curries.