This chicken recipe does not have any curry powder; however several other spices are used that make a beautiful and aromatic chicken curry dish. This recipe is adapted from Two Stews’ recipe.
Ingredients for 8 chicken legs:
- 4 tablespoons Canola oil
- 7 whole cloves
- 1 cinnamon stick
- 7 green cardamom pods
- 1 onion, finely chopped
- 3 tablespoons finely chopped fresh ginger
- 9 garlic cloves, peeled and finely chopped
- 1 tsp turmeric
- 1 tsp chili powder
- 2 Tbsp coriander powder
- 2 bay leaves
- 1/4 cup tomatoes from can
- 8 chicken legs
- 2 cups water
- 1 tsp garam masala
Heat oil in a deep pan. Add the cloves, cardamom and cinnamon and fry for less than a minute.
Add the onions and fry for 5 minutes.
Add the garlic and ginger. Fry for 3 minutes.
Add the spices, the bay leaves(except the garam masala) and salt. Stir well.
Add the tomatoes and cook for 10 minutes, until sauce thickens.
Add the chicken and cook in the sauce for 5 minutes.
Add the water, bring to boil, simmer for 25 minutes or until the chicken is well cooked and the water has evaporated and the sauce thickened.
Add the garam masala in the end.
Serve with white basmati rice.