Red Chicken Curry

Name: Red Chicken Curry
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Cuisine: indian
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; 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

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Total: 1 hr 10 min

Prep: 30 min
Cook: 40 min

Yield: 6 servings

Total: 1 hr 10 min

Prep: 30 min
Cook: 40 min

Yield: 6 servings

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

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

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:

Yield: About 1/2 cup

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.