Amma’s Chicken Curry
This is my recipe. I make it for my Husband all the time and he loves it. He actually taught me how to make it the way he likes it. This recipe calls for tomato which not all curries have. It makes a nice thick gravy which my Husband enjoys with his rice.
1 kg (2lbs) of Chicken with bones cut into 1 inch pieces *leaving the bones on.
4 large onions diced
5 green chilies diced with seeds
1 tsp black pepper
1/4 TBS of Turmeric Powder
1/4 TBS of cumin powder
1 TBS Coriander seed powder
3-4 TBS Red Chili Powder (no less than 3 tablespoons, add more if want hotter)
1 inch of cinnamon bark broke into small pieces
6-8 whole cloves
1 tsp of Hing
3 TBS Sunflower oil or Peanut Oil
3 TBS of salt to taste
1 cup water
3 deep red ripe tomato chopped or a can of chopped tomato
1 bunch of washed coriander (in USA it is called cilantro or chinese parsley)
In a large bottom vessel heat oil. Add onion and green chili. On a medium heat get onions to a translucent color dont over cook. Add tomato, and dry mixture of spices (coriander, clove, cinnamon, cumin, red chili powder, turmeric, salt, black pepper and hing) and mix well. add 1/2 cup water and cook on high stirring often to keep from sticking or burning ingredients until the tomatoes are half cooked. Now add the chicken and mix together evenly coating all the chicken. on medium high heat cook chicken for 7 minutes stirring every 2 minutes to keep from burning gravy, covered. add 1/2 cup water once the mixture has evaporated a bit and stir well. Cook chicken for about 25 minutes. Chop up fresh coriander and sprinkle on top of chicken when done and cover. Serve with rice or roti.