East Indian Chicken Curry

Name: East Indian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 5 lb chicken; 2 tbsp margarine; 4 medium onions; 3 garlic cloves; 4 bay leaves; 1 tsp ground cinnamon; 6 whole cloves; 2 medium tomatoes; 1 tbsp salt; 3 tbsp curry powder; 1 tbsp paprika

Chicken and tomatoes cooked in a pan and spiced with curry powder and bay leaves for a South Asian curry.

45 min · Serves 6 · Easy

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: easy

1
Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
2
Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
3
Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
5 min
4
Add remaining ingredients to skillet and stir frequently. Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.