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Receta Classic Chicken Curry
by Chez la mere

Classic Chicken Curry

courtesy Toronto Star
Smita Chandra

Calificación: 4/5
Avg. 4/5 1 voto
  Indian
  Raciónes: 4

Ingredientes

  • 1 onion, quartered
  • 2 cloves garlic
  • 1/2-inch piece ginger
  • 1 small, thin green chili, optional
  • 2 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 6 canned plum tomatoes
  • 3 tbsp sour cream
  • 1 tsp each: ground coriander, ground cumin, dried fenugreek leaves
  • 1/2 tsp each: turmeric, garam masala, toasted and crushed cumin seeds
  • 1/4 to 1/2 tsp cayenne pepper, to taste
  • 1/4 tsp ground black pepper
  • Salt to taste
  • 10 large boneless, skinless chicken thighs
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped cilantro leaves

Direcciones

  1. In food processor, combine onion, garlic, ginger and green chili; mince.
  2. In non-stick skillet over medium-high, heat oil. Add cumin seeds. Cook several seconds until they begin to splutter. Add onion mixture. Cook, stirring occasionally, 7 to 8 minutes, until onions are lightly browned.
  3. Put tomatoes in food processor; process until smooth.
  4. Reduce heat in skillet to medium; add tomatoes. Cook 5 minutes or until liquid has evaporated and mixture has thickened slightly. Add sour cream. Cook, stirring, 5 minutes. Add coriander, ground cumin, fenugreek, turmeric, garam masala, crushed cumin seeds, cayenne, black pepper and salt. Cook, stirring, 1 minute. (You can make ahead to here and refrigerate several days, or freeze, until ready to use.)
  5. Add chicken to skillet; coat well with sauce. Cover; increase heat to high and bring to a boil. Reduce heat to medium low. Cook, stirring occasionally, 30 minutes or until chicken is tender and cooked through. Stir in lemon juice and cilantro. Taste; adjust spices if needed.
  6. Makes 4 servings.