Chicken Curry


Chicken Curry
Recipe type: Entree
Chicken Curry is an Ethiopian food recipe spiced with homemade curry.
  • ½ cup vegetable oil
  • ½ cup plus 2 tbsp onion, chopped
  • 4 cloves garlic, crushed
  • 1 tbsp ginger root, peeled and chopped
  • 2 tsp cumin seed
  • 4 cardamom pods
  • 1 cinnamon stick
  • 4 whole cloves
  • ½ tsp ground red pepper
  • 1 tsp turmeric
  • 1 6oz can tomato paste
  • 4 to 6 pieces chicken
  • 2 potatoes, peeled and quartered
  • ½ cup fresh coriander
  1. In a large frying pan, heat oil over medium heat for 1 minute. Add onion, garlic, ginger root, cumin, cardamom, cinnamon stick, cloves, red pepper, and turmeric and stir.
  2. Stir in tomato paste and cook about 10 minutes or until tomato paste separates from oil. Stir to blend oil and tomato paste.
  3. Add chicken, reduce heat to low, and cover. Simmer for 35 minutes.
  4. Add potatoes, cover, and simmer 15 minutes or until tender.
  5. Add coriander and simmer, uncovered, 10 minutes more.

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