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Categories:
garlic ginger onion potatoes olive oil tomato puree water yogurt milk cardamon pods Coriander cumin turmeric cloves paprika red chili powder cinnamon powder
Viewed: 48 - Published at: 2 years agoIngredients
- 500 g chicken wings
- 1 Tbsp grated garlic
- 1 Tbsp grated ginger
- 1 onion, sliced
- 2 potatoes
- 1 Tbsp olive oil
- 100 g tomato puree or more if you wish
- 330 ml water
- 400 g yogurt
- 3 Tbsp milk
- 5 cardamon pods
- 1 Tbsp coriander
- 1 Tbsp cumin
- 2 tsp turmeric
- 1/2 tsp cloves
- 1 tsp paprika powder
- 1 tsp red chili powder
- 1 tsp cinnamon powder
Method
- Season the chicken wings with salt and pepper.
- Put them into a pot with the garlic and ginger.
- Fry until the chicken browns, then add the sliced onion and continue frying.
- Put the cardamon into the pot.
- When you start to smell the cardamom, put in the tomato puree and boil for a few minutes.
- Cut each potato into quarters and add to the pot with all other spices, water and yogurt.
- Cook for more than half an hour on a low to medium heat.
- Finally, add the milk, season with more salt if needed, and cook for another 10 minutes.
- Prepare cooked rice on a plate, pour on the curry and it's ready to eat!
