Chicken and Onion Curry

Nuvita Biscuits


4 large sweet onions

6 cloves garlic
1  1 1⁄2″ piece ginger, peeled

7 tbsp. canola oil
5 tbsp. tomato paste
1 tbsp. ground coriander
1 tbsp. ground cumin
1⁄2 tsp. ground turmeric
1⁄2 tsp. cayenne pepper
1⁄4 cup yogurt
6 whole, peeled canned tomatoes, 
 drained and crushed
1  3–4-lb. chicken, cut into 6–8 pieces, skin removed
Kosher salt, to taste
1⁄2 tsp. garam masala
1 tbsp. chopped cilantro
3 serrano chiles, quartered
Cooked basmati rice, for serving
1. Roughly chop 2 onions; put into a food processor with garlic and ginger. Process to a paste; set aside. Thinly slice remaining onions; set aside.

2. Heat oil in an 8-qt. pot over medium-high heat; add sliced onions and cook, stirring often, until well browned, 18–20 minutes. Using a slotted spoon, transfer onions to a bowl. Add reserved onion–garlic paste to pot; cook, stirring, until golden brown, 8–10 minutes. Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1–2 minutes. Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3–4 minutes. Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 20 minutes.
3. Increase heat to medium-high, uncover, add sautéed onions and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes. Stir in cilantro and chiles and serve with rice.


Recipe Comments

  1. posted by dilip p patel on Jul 2, 2013

    good recipe

  2. posted by Laura Waweru on Jul 22, 2013

    Looks lovely . I’d like to try. Can I get it on email?

  3. posted by Valentine Mbugua on Aug 20, 2013

    Now i know how to make some good tasty chicken, thank you.

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