Mellow Chicken Curry Recipe
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Mellow Chicken Curry

1 tablespoon vegetable oil
3 1/2 pounds chicken pieces
3 onions, thinly sliced
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1 teaspoon ground turmeric
3 black or green cardamom pods
1/4 teaspoon ground cinnamon
2 teaspoons cumin seeds
1 to 2 serrano chilies, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
1 28 ounce can tomatoes, drained and chopped
1 bay leaf
1 cup yogurt
hot cooked rice

In a large skillet, heat oil over medium high heat.

Add chicken, in batches; brown on all sides and transfer to crockpot, with dark meat on the bottom of cooker.

Reduce heat under skillet to medium. Add onions to skillet; cook, stirring, until softened.

Add garlic, ginger, coriander, turmeric, cardamom, cinnamon, cumin seeds, chilies, salt and black pepper; cook, stirring, for 1 minute.

Add lemon juice, tomatoes and bay leaf; stir to combine.

Pour sauce over chicken, cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, until juices run clear when chicken is pierced with a fork. When ready to serve, stir in yogurt. Discard cardamom pods and bay leaf. Serve over hot cooked rice.

Makes 4 to 6 servings.

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