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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

South Asian · Main

Curry Chicken II

Serves 4 · 45 minutes

The original contributor of this recipe left the following comment: "My colleague Venayagaratnam ("Sri" from Sri Lanka) gave me this recipe, and I enjoyed it the first time I made it."

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 tablespoon olive oil or other vegetable oil
  • 1 large onion, chopped
  • 8 pieces chicken thighs, cut up
  • 1 teaspoon salt
  • 1 clove garlic, crushed (see notes)
  • 1 small piece fresh ginger, crushed
  • 2–3 tablespoons butter chicken masala powder
  • 1½ cups water

Method

  1. In a cooking vessel over medium-high heat, add oil and chopped onion, and sauté until light brown.
  2. Add chicken and salt, and leave for 3–5 minutes, stirring in between.
  3. Add crushed ginger and garlic, and stir for 2 minutes. Stir in masala powder, and cook for 2 minutes.
  4. Add water, and let it boil for 5 minutes.
  5. Reduce heat to low, and let it cook for 15 minutes, or until the liquid has reduced.