We shared our chat with Farah Khalid of the Tempe Indo-Pak restaurant Curry Corner over the last two days. Now, she's sharing her recipe for Chicken Curry.
"So everybody has a different recipe but I make my chicken curry this way," she says. "I put the cinnamon sticks and cardamom in because it gives it flavor. Otherwise, it's good, but with adding these little things it gives it a little more."
Get the recipe after the jump.
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1 large onion, finely chopped
1 large tomato, diced
½ cup yogurt
2 boneless chicken breasts, cubed
1 tablespoon ginger and garlic paste
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon tamarind powder
2 teaspoon coriander powder
2 bay leaves
2 cinnamon sticks
2 whole cardamom
Oil and butter for cooking
Fry the onions in oil until they are nice and golden. To that add the diced tomato and cook on a medium flame until soft. Add the salt, chilli, turmeric and coriander powder along with the garlic and ginger. Cook for 3 minutes and then pour ¼ cup of water and cook on low heat for a few minutes. Before the water dries, add the chicken cubes and sautee for 5 minutes until it is has some color. Add the yogurt and ½ cup of water. Bring to a boil and reduce heat. Let it simmer for 5 minutes. Add the bay leaves, cinnamon sticks and cardamom and let simmer for 3 more minutes. Top of the curry with ½ a tsp of butter and garnish with freshly chopped coriander (cilantro) leaves.