4

Farah Khalid's Chicken Curry

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

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.

Chicken Curry

Ingredients:
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

Method:
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.

Follow Chow Bella on Facebook and Twitter.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.