Chicken Korai
Korai chicken is additionally called karahi chicken, kadai chicken, or kadhi chicken. With the proper seasonings, you'll easily duplicate this chicken curry recipe.
INGREDIENTS
30 ml (2 tbsp.) oil
2 onions, peeled and sliced
2.5 cm (1 inch) fresh ginger root, grated
4 garlic cloves, peeled and mashed
2 green peppers, washed and finely chopped
2 lbs (1 kg) boneless skinless chicken thighs, minced
1 tsp (5 mL) Steenbergs turmeric powder
Steenbergs flavorer 30 ml (2 tbsp.)
2 tsp (10 mL) ground Kashmiri Steenbergs pepper
15 ml (1 tbsp.) Steenberg coriander powder
2 lb (1 kg) of tomatoes, washed and chopped
30 ml (2 tbsp.) ingredient
30 ml (2 tbsp.) juice
30 ml (2 tbsp.) Of salt masala
Fresh cilantro, to garnish
INSTRUCTIONS
1.Heat the oil during a large skillet.
2.Sauté the onions gently for 10 minutes or until soft.
3.Add ginger, garlic and paprika. Fry for 3 minutes, then activate high heat.
4.Pour within the chicken pieces and fry for about 3 minutes until all sides are golden. Set the hearth to low.
5.Add all the Steenberg spices - turmeric, flavorer , flavorer and coriander.
6.Add the tomatoes, stir, then boil the curry on a coffee boiling point for quarter-hour .
7.Stir within the ingredient , juice and garam masala. Cook for an additional 5 minutes.
8.Sprinkle with cilantro and serve with Indian favorites, like Peshwari Naan and Raita.
