Prep 30 mins
Cook 30 mins
I havn't made this is a while. But it is so good! I got it from the Curries Without Worries book bu Sudha Koul
- 2 medium onions, chopped
- 4 garlic cloves
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons water
- 3⁄4 cup ghee
- 1 teaspoon whole cumin seed
- 1 teaspoon ground turmeric
- 1⁄4 teaspoon coriander powder
- 6 cardamom seeds, crushed
- 1 cinnamon stick, crushed
- 2 bay leaves
- 1 teaspoon salt
- 1 pinch nutmeg
- 2 frying chickens, cut up
- 1 pint sour cream
- 2 tablespoons blanched slivered almonds
- 1 cup cilantro, chopped
- Puree the onions, garlic, ginger and water in a blender.
- In seperate bowl, mix together the tumeric, cayenne pepper, cumin, coriander, cardamon, cinnamon, bayleaves, salt and nutmeg.
- In a 8 quart saucepan, heat the Ghee on medium high heat. When the Ghee is hot, add the whole cumin, stirring until the seeds sizzle.
- add the puree and stir. If it starts sticking turn down the heat. Stir until puree is golden, and most of the moisture has evaperated.
- Add the chicken, stir fry until chicken turns golden brown.
- Add the spice mixture, and stir until they start to give a fagrance.
- Add sour cream, stirring constantly.
- Bring to a boil and reduce heat to the lowest setting possible. Cover tightly, and cook for 30 minutes until the chicken is tender.
- Before serving, sprinkle almonds, and then fresh cilantro on the curry.
- Serve hot over basmati rice.