Pakistani Chicken Curry

My Mother's Chicken Curry is by far one of my favorite dishes. I would rank it in the top ten. It was only fitting that I made this for Mother's Day, yesterday. Now, before you think anything terrible, I wanted to cook this for dinner and Hubby made a absolutely delicious breakfast of French Crepes for me. All is right in the world.

My mother's recipe consists of first blending onions, jalapenos, garlic and spices, and than tomatoes for the base. Than she adds the meat, and the final result is tender and juicy chicken with a very savory and delicious gravy. Serve with Basmati Rice and Mint Chutney and you won't be disappointed with this meal!



Pakistani Chicken Curry
Serves: 4-6  Cook Time: 1 hr


7-8 tablespoons desired cooking oil (I prefer Olive)
1 large yellow onion, chopped
5 or 6 cloves of garlic
1/2 inch diameter of ginger
1 jalapeno pepper, sliced
1 level teaspoon of cayenne pepper
1 level teaspoon of salt
1/4 teaspoon of turmeric powder
1/2 teaspoon of cumin seeds
1/2 teaspoon of ground coriander powder
1 small size of black cardamom, slightly cracked
1/2 stick of cinnamon
6 or 7 cloves
2 1/2 medium size tomatoes, chopped
1.5 pounds Chicken Drumsticks w/bone, fat and/or skin removed
1.5 pounds Chicken Thigh Fillets, skinless & boneless
2 heaping tablespoon of plain yogurt
1 cup of hot water

Cilantro, optional


1.) Lightly brown onions on medium heat in a large pot with all of the cooking oil.

2.) While onions are cooking, place jalapenos, garlic and ginger into a food processor and blend into very tiny pieces. Add mixture when onions have browned in the pot.

3.) After cooking jalapeno mix and onions for 30 seconds, add cayenne pepper, salt, turmeric, cumin, coriander, cardamom, cinnamon, and cloves. Cook and stir well for 30 seconds, making sure the spices are well blended. Add the tomatoes.

4.) Cook the tomatoes on medium heat for one minute and then bring heat down to a simmer. Cook until the tomatoes are very soft, tender, and the juices have been released. Stir occasionally. ~This takes about 10 minutes for me

5.) Bring heat back to medium, and add the chicken and stir well, until blended in tomato-spice mixture. When the outside of the chicken looks cooked, add the yogurt and mix well. Add hot water and bring to a boil.

6.) Reduce heat to low, cover, and let chicken cook for 20-25 minutes or until chicken is tender and cooked through, and water is reduced to a gravy. Stir Occasionally.

7.) Add cilantro to the chicken. Serve with Basmati Rice and Mint Chutney.



Enjoy!

Aisha

Pakistani Chicken Curry