Ingredients
- 1 tablespoon Garam Masala, recipe follows
- 2 teaspoons turmeric
- 3 teaspoons red chile powder
- 2 tablespoons paprika
- 1 large chicken fryer, about 4 pounds, cut into 10 pieces
- 1/4 cup vegetable oil
- 2 cups chopped onions
- Salt
- Freshly ground black pepper
- 2 teaspoons chopped garlic
- 1 cup chopped fresh tomatoes, peeled, seeded and chopped
- 2 teaspoons grated fresh ginger
- 3 cups chicken stock
Directions
In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well. Season the chicken with salt and the above spice blend. Set aside. In a large saute pan, over medium heat. Add the oil. When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side. Remove and set aside. Add the onions to the pan. Season with salt and pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes and ginger. Continue to saute for 1 minute. Add the chicken stock and reserved chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender. Remove from the heat and serve with rice.
Garam Masala:
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons cardamom seeds
- 2 tablespoons black peppercorns
- 1 cinnamon stick, cut into pieces
- 1 teaspoon whole cloves
- 1 teaspoon grated nutmeg
In a saute pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan, often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg.
Yield: about 1/2 cup
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By bruinfan07
on April 12, 2011
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This is a really nice Red Curry recipe that's kind of like a combination of other Asian curries. It's easy to make and, more importantly, really tastes great. I have lived in Asian countries including Singapore, China and Hong Kong and this recipe really hits the spot for me. The red chili powder is a nice main ingredient and it blends well with the chicken broth. Once you start putting spices in the pan, particularly when you add the tomatoes, the flavors explode! Let the chicken cook slowly over low heat for tender chicken.
By LisaSakabu
Santa Clarita, CA
on December 20, 2010
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Family really enjoyed it & I thought it was easy. The flavor was warm & perfect for a winter's night.
By melissa_hardie_...
Austin, TX
on March 10, 2008
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this is a great recipe. does take some work - multi-step process that is somewhat time consuming - but not difficult. Can do some steps ahead like made the garam masala and prep the tomatoes etc. but everyone is very impressed with how flavorful the dish is without being overly hot/spicy.
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