Hot CHICKEN CURRY

Garam Masala, comparable yet NOT indistinguishable from curry powder, can be found in East Indian food shops and now and again in the ‘Ethnic Foods’ segment at the grocery store. Serve hot with singed bread or rice, whenever wanted.

Fixings

             1 pound skinless, boneless chicken bosom parts, cut into scaled down pieces

             2 medium (2-1/2″ dia)s onions, cleaved

             4 peppers green chile peppers, cleaved

             4 tablespoons vegetable oil

             2 tablespoons ginger garlic glue

             1 tablespoon poppy seeds

             2 tablespoons stew powder

             2 cups water

             1 tablespoon garam masala

             1 squeeze ground turmeric

             salt to taste

Bearings

Directions Checklist

             Step 1Rinse chicken pieces and wipe off. Put in a safe spot. Granulate poppy seeds into a glue.

             Step 2In a huge skillet, saute onions and green chiles in oil until brilliant earthy colored. Include ginger garlic glue and keep on sauting. Include poppy seed glue and saved chicken pieces, proceeding to saute. Mix all together; after chicken is very much blended in with the ‘sauce’, include the red bean stew powder and pour 2 cups of water over the blend. Spread skillet and let stew around 12 to 15 minutes, until chicken is cooked through.

             Step 3After chicken is ‘all around heated up’ (the oil ought to be drifting on head of the skillet fluid), include the garam masala and turmeric powder and mood killer the oven. Mix all together and serve.

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