Spice Traders Chicken Curry Recipes

Steps:

• Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
• In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
• After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

Steps:

• In a large pot, sauté onions in butter on medium high heat.
• Add in whole garlic cloves once onions are transparent.
• In a food processor, finely chop ginger and chili peppers.
• Add to onion mixture and continue to cook for 5 minutes.
• Place mixture in food processor and pulse until mixed.
• Return mixture to stove. Add in chopped tomatoes and tomato paste.
• Continue to cook a few minutes longer, until butter is released from mixture.
• Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
• Mix to coat chicken.
• Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
• Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
• Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
• Can be eaten on a bed of rice or with Indian bread (chapatti or naan).