Indian Curry! Low-Calorie! - Curry

Method

• Mix the ingredients together in a plastic bag, and rub the mixture into the chicken wings.
• Let sit at room temperature for 30 minutes.
• You can use chicken breast in place of the wings when you are short on time.
• Place ingredients marked in a blender with 300 ml water.
• Blend until thickened.
• Add the canned tomato juice first, and cut up the vegetables beforehand to speed this step up.
• It is easier if you use onions that has been baked in an oven (cover in foil, sprinkle with some oil, and bake for 35 minutes at 200C).
• Add 1 tablespoon cooking oil to a pot, and saute the chicken until golden brown.
• Take out the chicken momentarily, and wipe the pot with a paper towel.
• Add 1 tablespoon cooking oil, 1 tablespoon cumin seeds, and ginger (or red pepper) and saute until fragrant.
• Then add in the onions and thoroughly saute until they become golden brown.
• Add in 2 tablespoons of curry powder and saute so that it doesn't burn or stick to the sides of the pot.
• The red pepper burns easily, so take it out once before sauteing the onions.
• Return the chicken to the pot, add in the ingredients you mixed in the blender, bouillon, and bay leaf.
• Add the yogurt as well.
• Return the red pepper to the pot at this point (if you are using it).
• You can make this spicy by using red chili pepper powder or garam masala, when not using red peppers.
• Cook over a low heat for 30 minutes-1 hour; if the amount of water becomes too little, add more as you simmer.
• Add soy sauce, Japanese Worcester sauce, 1/2 tablespoon cumin powder (if you have it), and 1 tablespoon chili powder, and simmer for about 5 minutes.
• Season with salt and pepper to taste, add the butter, turn off the heat, and it is done!
• By using a blender on the ingredients marked with , you get a really smooth finish.