In Britain, "curry" is usually indicative of any spicy dish, be it vegetable or meat based. British colonialists imported tea from China, altering it to suit their tastes and they did the same with the curry they brought back from India.
1/2 chicken breasts, skinned and boned
3 garlic, cloves, crushed
1/4 tsp ginger
low sodium chicken broth
1 onion, chopped finely
1 tsp olive oil
1 cup water
1/2 tsp cummin seeds powder
1 tsp coriander seeds powder
1/4 tsp garam masala
1/2 tsp turmeric powder
1 green chilli, finely chopped
2 tbsp coconut milk
3 tbsp finely chopped coriander leaves
First of all you want to remove the skin and bones from your chicken thighs. After you remove the skin and bones wash your chicken thoroughly under cold running water.
Now peel your onions and dice them up fine.
Add just enough vegetable oil to a large skillet and bring it up to a medium heat. You want to add your onions and garlic to the skillet and cook slowly until the onions are done. Once your onions are slightly brown remove from the heat and set aside.
Place all your spices into a small bowl and mix together well. Once you have it all mixed up well pour your spices into the onions. Add about a half cup of water and return to the stove. Start to cook again and cook until the water is reduced.
Reduce your heat to make sure nothing burns and add your chicken and other ingredients to the pan. Cook for 12 - 15 minutes over low heat and then cover the chicken with enough water to just cover the chicken. Place a lid on the skillet and bring to a boil. As soon as the ingredients start to boil reduce the heat to a low simmer. Keep the skillet on a low simmer for about 30 minutes.At this time your chicken should be done and tender.
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You will now want to cook your Jasmine Rice and as soon as it is ready serve your chicken curry over the jasmine rice. One thing I do is fry flour tortillas in a little bit of butter until they are golden brown and I serve the fried flour tortillas with my chicken curry and jasmine rice. The chicken curry is so delicious this way. You can garnish your finished chicken curry with fresh chopped parsley.
Over time I think you will most likely discover that chicken curry is better the next day after it has set in the refrigerator over night so the spices can blend together.
Remember when ever you work with chicken to think about bacteria and cross contamination. Be sure to clean any and all areas where you have worked with the chicken with a strong bleach / water solution.
MDH Masala and also more read on herbalcureindia.com