2 lb chicken thighs diced or 8-10 chicken drumsticks and thighs, skinned-
2 tbsp curry powder
2 tbsp vegetable oil
4 cardamom pods lightly crushed
4 cloves
2 sticks of cinnamon
2 onions, sliced
3 garlic cloves, chopped
2 tomatoes, diced-
1 tbsp fresh ginger, grated
2 tsp cumin seeds, crushed
2 tsp coriander seeds, crushed
1 tbsp tomato puree
1 tsp turmeric
2 tsp chilli powder
1 tbsp apricot chutney
Salt to taste
2-3 red chillies, chopped
3 potatoes, peeled and cut into large chunks-
1-2 cups chicken stock-
**DIRECTIONS**
Place the chicken into a bowl and sprinkle over the curry powder.
Heat a pan over a medium heat and add the vegetable oil followed by the cinnamon, cloves and cardamom pods.
Once sizzling add the sliced onions and fry until they turn golden brown. Add the chopped garlic, salt and saute until fragrant.
Add the diced tomatoes, grated ginger, chillies, tomato puree, ground cumin and coriander seeds, turmeric and chilli powder.
Stir and cook until the tomatoes start to break down and the masala starts to thicken to a paste.
Stir in the apricot chutney. Turn the heat up and add the chicken, (and potatoes if you are using them) stir to coat for a few minutes then add chicken stock bringing to a boil before reducing the heat and leaving the chicken to simmer for 30-45 minutes until it’s cooked through.
Mash a few of the potatoes into the sauce to thicken the sauce add the coriander and serve with yellow rice.
Fuzzy_Welcome8348
Looks great! Well done
psychopaticsavage
Drumstick and thighs bones included? Also thats a big big pan that could fit those
3 Comments
**Ingredients**
2 lb chicken thighs diced or 8-10 chicken drumsticks and thighs, skinned-
2 tbsp curry powder
2 tbsp vegetable oil
4 cardamom pods lightly crushed
4 cloves
2 sticks of cinnamon
2 onions, sliced
3 garlic cloves, chopped
2 tomatoes, diced-
1 tbsp fresh ginger, grated
2 tsp cumin seeds, crushed
2 tsp coriander seeds, crushed
1 tbsp tomato puree
1 tsp turmeric
2 tsp chilli powder
1 tbsp apricot chutney
Salt to taste
2-3 red chillies, chopped
3 potatoes, peeled and cut into large chunks-
1-2 cups chicken stock-
**DIRECTIONS**
Place the chicken into a bowl and sprinkle over the curry powder.
Heat a pan over a medium heat and add the vegetable oil followed by the cinnamon, cloves and cardamom pods.
Once sizzling add the sliced onions and fry until they turn golden brown.
Add the chopped garlic, salt and saute until fragrant.
Add the diced tomatoes, grated ginger, chillies, tomato puree, ground cumin and coriander seeds, turmeric and chilli powder.
Stir and cook until the tomatoes start to break down and the masala starts to thicken to a paste.
Stir in the apricot chutney. Turn the heat up and add the chicken, (and potatoes if you are using them) stir to coat for a few minutes then add chicken stock bringing to a boil before reducing the heat and leaving the chicken to simmer for 30-45 minutes until it’s cooked through.
Mash a few of the potatoes into the sauce to thicken the sauce add the coriander and serve with yellow rice.
Looks great! Well done
Drumstick and thighs bones included? Also thats a big big pan that could fit those