Guest Post - II from Mpls
Chicken- 2-3 pounds - cut up in small pieces
potatoes 3-4 medium sized cut in large bite size pieces
carrots - 3-4 cut in bite sized pieces
Onions - 1-2 medium chopped
garlic - 3-4 cloves, chopped
hot chilli peppers 4-5 chopped
coriander powder - 2 heaped table spoon
cumin powder 1 heaped teaspoon
red chilli powder -1 level spoon
garam masala -1 level spoon
fresh garlic 1-2 inch sized cut in small pieces
fresh coriander 1/2 cup of chopped
dahi (yogurt) -1/2 cup of or 1/4 cup sour cream
oil (Canola or vegetable) -four teaspoons
Salt to taste (1-2 level teaspoons)
water 1 -2 cups
Heat up the oil in a large pan
Add the onions, garlic, and chili peppers until the onion appears translucent or cooked.
Add the chopped potatoes and carrots.
Stir for about three minutes.
Add the chicken and stir in well coating it with the juices.
Mix well for about two minutes.
Add the spices (coriander powder, cumin powder, red pepper powder and garam masala).
Mix well and add tomatoes and chopped coriander.
Add the yogurt (or sour cream) and see how much fluids have collected.
Add water accordingly just to cover the chicken and vegetables.
If cooking in a pan, slow cook with lid on for about 30-40 minutes.
If cooking in a pressure cooker, put the weight on when it starts to steam and then cook for about 7-9 minutes on medium heat.
Remove after one or two steam escapes.
Allow curry to sit for about 30 minutes to allow spices to soak in. Serve hot on rice or with chapatis or naan.
Thank you Bro!