The Skinny Cooks' Fast Chicken Curry

Chicken Curry
Stef's time-efficient chicken curry
Makes 2 servings in 45 minutes
Posted by The Skinny Cook  : 23 December 2000

Chicken / Asian (India) / Main Dish / Stove / No marination 

I loooooove gravy when it comes to chicken or meat curry's : I use it to let my rice kind of swim in it. This recipe I particularly like for its time- efficiency :

- you start frying the onion,
- then process more ingredients,
- add them,
- and process another more ingredients

... until all ingredients are processed and added.

  INGREDIENTS

• 1/2 chicken, cut into pieces
• 3 tomatoes, chopped
• 1 potato, cut in 1 inch (2,5cm) parts
• 1 large onion, chopped
• 1/2 cup milk
• 6 ground cashew nuts
  
  
• (A) Grind
• 1 inch (2,5cm) piece stick cinnamon
• 1 clove
• 3 cardamons
• 6 black peppercorns
  
  
• (B) Grind together:
• 1 inch (2,5cm) piece ginger
• 1 clove garlic
  
  
• (C) Grind
• 6 dried chilies
• 1 teaspoon turmeric
• 3 stars-anise
  
  
• oil to fry
• salt to taste (1/2 teaspoon)
   

  PREPARATION

1. Heat the oil in a heavy-bottomed pan and fry onions till golden.
   
2. Add tomatoes and fry for a few more minutes.
   
3. Add ground spices (A), and fry for a few minutes.
   
4. Add (B) and fry for 2 minutes.
   
5. Add (C) and fry well.
   
6. Add the chicken and fry, stirring well, till oil separates.
   
7. Pour in the milk and add the potatoes. Leave to simmer till chicken is tender.(30-45 minutes)
   
8. Add ground cashew-nuts. Season to taste and serve hot.