Meenal's chicken curry

Meenal's Chicken Curryy

This may look very fiddly but you just need to organise your ingredients in the order you will use them - just like being on TV  
I can promise you this is well worth the effort !!! Its the best curry I have ever made


MARINADE

1 pound skinless chicken breast - washed and cubed
2 teaspoons fresh garlic peeled and minced or 1 teaspoon garlic powder
2 teaspoons fresh ginger root - peeled and grated
Half teaspoon cayenne - adjust to taste
Half teaspoon coriander powder
1 teaspoon salt
Quarter teaspoon turmeric

Mix everything together in a large glass bowl.....cover with clingfilm and refrigerate for at least a hour ~ 24 hours maximum

SAUCE

2 tablespoons oil
1 bay leaf
1 inch cinnamon stick
4 whole cloves
2 cups finely chopped onion
Half cup tomato ~ skinned and chopped
3 cups water divided quarter,quarter,half, one and one.
Half teaspoon black pepper
Quarter teaspoon cayenne ~ adjust to taste
1 teaspoon coriander powder
Half teaspoon cumin powder
Quarter teaspoon turmeric ~ dont spill it ~ it stains !
Half cup plus quarter cup fresh chopped coriander
1 teaspoon garam masala
Half teaspoon lemon juice
Lemon wedges

METHOD

1. Pre-measure ingredients into small bowls and line up in order of useage...you could put on squares of tinfoil if you dont have dishes or round the edges of a large plate

2. In a wok or deep 12" frypan ~ heat oil over medium heat...Add bayleaf,, cinnamon stick..and cloves.....
Saute for 2 minutes

Add onion....saute till golden brown then stir in tomato....Reduce heat to medium/low cover and simmer for 5 minutes, stirring occasionally

3. Stir in quarter cup water, cover and simmer 3 minutes....then add another quarter cup of water.

4. Stir in black pepper, cayenne, coriander, cumin and turmeric. Cover and simmer for another 5 minutes, stirring occasionally.

5. Add half cup water....Cover and simmer till water evaporates stirring occasionally.......Repeat with 1 cup water....

6. After water evaporates stir in the marinated chicken, half cup coriander and garam masala

7. Increase heat to medium. Cover and simmer till chicken is tender ~ takes 10 - 15 mins

8. Add remaining 1 cup water and lemon juice.....Reduce heat to medium / low . ...Cover and simmer till gravy thickens.

9. Remove from heat ...Remove bayleaf, cinnamon stick and cloves....Garnish with remaining fresh coriander.....

Serve with either rice or nan bread and lemon wedges on the side and some plain yoghurt

If it turns out too spicy stir plain yoghurt into the sauce ...... do not add if you are going to freeze......wait until you are going to eat it before adding cream or yogurt

ENJOY !!!!

This curry sound yummy, do you think it would be possible to freeze it?