college chicken curry

December 27, 2013

136

Having cooked chicken curry in all its different forms, I believe I have settled on ONE recipe that meets the criteria of most people looking to cook chicken curry: It is (relatively) quick. It is (according to my taste buds) extremely tasty. It optionally has potatoes (or sweet potatoes or taro root) that end up as tasty as the chicken itself.

Organic Drumsticks – skinned (6-8)
Potatoes (small – 6-8)
Garam Masala (from any Indian grocery store)
Blender
Fresh Coriander (1 bunch)
Paprika Powder (or any red chilli powder)
Plain yogurt
Pressure Cooker – large enough to hold 8 pieces of chicken and 6-8 small potatoes. With enough space left on top so it can pressure cook.
Onion (1 large red)
Coriander Powder
Ghee preferably instead of cooking oil (though cooking oil is fine as well). Ghee just tastes better.
Large Bowl (for marinating the chicken)
Fresh Roma Tomatoes (4-5)
Large Bay Leaves (2)
Salt
Turmeric Powder

Make a large gash in each piece of chicken. This allows the spices to seep in. Place drumsticks in a bowl. Rub over the skinned chicken pieces - a teaspoon of each of the spices (Garam masala, paprika,...
See the full directions on my site

Nutritions

Calories
242

Sodium
954mg
39% DV

Fat
6g
9% DV

Protein
6g
12% DV

Carbs
39g
13% DV

Fiber
11g
44% DV