| Prep Time | 1 hour |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1.5 lbs Chicken any cut will do
- 1/2 onion (yellow or white) diced
- 1/2 cup strained tomato sauce
- 1 tbsp fresh garlic minced
- 1/2 tbsp fresh ginger minced
- 1/2 tbsp fresh green chili (only if you like it to be spicy)
- 1 packed Guddi’s chicken curry spice blend
- ¼ cup + 2 tbsp oil
- 1 tbsp salt or TT
- 1 tbsp fresh chopped mint for garnish (optional)
- 1 tbsp fresh chopped cilantro for garnish (optional)
Ingredients
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Instructions
- Step 1: Cut the chicken into small pieces
- Step 1 (contd): Add 1 tbsp of Guddi’s chicken curry spice blend
- Step 1 (contd): Add 1 tbsp of Guddi’s chicken curry spice blend
- Step 1 (contd) Mix well and set it aside
- Step 2: Over medium heat add oil
- Step 2 (contd) Add onions, mix well and let it cook
- GUDDI’S COOKING TIP Cook onions until they are translucent and a light golden brown
- Step 3 Add green chili (only if you would like it to be spicy)
- Step 3 (contd) Add ginger
- Step 3 (contd) Add garlic
- Step 3 (contd) Mix well and cook until fragrant
- GUDDI’S COOKING TIP Stir the mixture occasionally to prevent it from sticking to the bottom and burning
- Step 4 Mix remaining spice blend with water and make into a paste
- Step 4 (contd) Add it to the onion mixture
- Step 4 (contd) Mix well, reduce heat to a Low/Medium and let cook for approximately 5 - 7 minutes
- GUDDI’S COOKING TIP Stir the mixture occasionally to prevent it from sticking to the bottom and burning
- Step 5 Increase heat to Medium/High and add the strained tomatoes
- Step 5 (contd) add ¼ cup of water to rinse the bowl and add it to the mix
- Step 5 (contd) Stir and mix well
- Step 5 (contd) Add ½ cup of water and mix well
- Step 5 (contd) Reduce heat to a Low/Medium cover and let cook for approximately 25 minutes
- GUDDI’S COOKING TIP Stir the sauce occasionally to prevent it from sticking to the bottom and burning
- GUDDI’S COOKING TIP The sauce is ready when oil begins to form around the edges
- Step 6 Increase the heat to Medium/High, add the chicken to the sauce and mix well
- Step 6 (contd) Add ½ cup of water and mix
- GUDDI’S COOKING TIP If you would like the sauce less thick add another ½ cup of water
- Step 6 (contd) Add 1 tsp of salt or TT
- Step 6 (contd) Bring it to low boil, reduce it heat to a Low/Medium cover and let it cook for 20 minutes
- GUDDI’S COOKING TIP Stir the curry occasionally to prevent it from sticking to the bottom and burning
- Step 7 Turn off heat and let it rest for a few mintues
- Step 8 Garnish with fresh chopped mint and cilantro
- Serve alongside basmati rice or Naan
Recipe Notes
