Chicken Curry Standard

Ingredients


Quantity:	Measure:	Ingredients:	Description:
1000	Grammes	Chicken	Recipe Base
0.5	Kilogram	Potatoes	Recipe Base
A	Little	Salt	For taste
6	Medium	Chillies Green	Minced Masala
1	units	Ginger	Minced Masala
2	Nos	Onions	Ground Masala
A	Little	Tamarind	Ground Masala
1	units	Turmeric/Haldi	Ground Masala
6	Nos	Cloves (spice)	Garam Masala
1	Teaspoon	Jeera/Cumin Seeds	Ground Masala
6	Nos	Pepper Corns	Garam Masala
1	Sticks	Cinnamon	Garam Masala
A	Few	Mint Leaves (Pudina)	Minced Masala
1	Pods (whole)	Cardamoms	Garam Masala
4	Tablespoon	Ghee	Seasoning
1	Nos	Onion	Seasoning
A	Little	Vinegar	For taste
3	Teacup	Water	For boiling

Method

Clean, and wash, and cut the chicken into reasonable size pieces. Wash and keep aside.

Boil the potatoes, and when boiled, keep aside to cool. Later peel the skins and cut them into pieces.

Grind the ingredients set aside for grinding, in a mixer or a stone grinder. Keep two spoons of ghee in a vessel, and when it boils, put the meat pieces, and allow them to cook in their own juice. Stir the pieces. When it turns dry, add 2 cups of water, and cook till tender. While it is boiling, in another handi, on the next stove fry one sliced onion in 2 spoons of ghee. It takes a little skill to handle two stoves. If you are inexperienced, you can do it one at a time. Then add the masala to the fried onion, and continue frying. When the masala is fried, put the meat vessel contents in the seasoning vessel, and add masala water, vinegar and salt and cook. Add the potato pieces, and boil till the curry is fully cooked. You will know if when you taste the curry, and check the meat, if it has absorbed the curry.