Boneless Chicken Curry in a Tomato Sauce

Suculent pieces of boneless, chicken cooked im a tomato-based curry sauce.

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Serves 2-4

  • 2.2 lb /1kg) boneless cut up chicken pieces
  • 1 big onion, or 2 medium onions, finely chopped
  • 3 cloves of garlic, crushed
  • 1 tbsp ginger, finely grated
  • 4 cloves 1 green chili
  • seeds from 4-6 green cardamom pods, crushed
  • 1 cinnamon stick
  • 1 tsp coriander powder
  • ½ -1 tsp chili powder
  • ¼ tsp black pepper
  • 1 tsp turmeric
  • 1 tsp paprika powder
  • 2 bay leaves
  • 2 medium tomatoes, peeled and chopped
  • salt to taste
  • 4 tbsp oil
  • 1 tbsp butter
  • 1-1½ cup water
  • 3 tbsp chopped coriander leaves to garnish

Tender and juicy Indian spiced chicken with aromatic nigella seeds, curry powder and cumin on a skewer. Preparation instructions are included.
Frozen until ready for use, just bake and serve.
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How to make Chicken Curry:

  1. Heat the oil in a pan.
  2. Add cinamon stick, crushed cardamom seeds, bay leaf and crushed cloves. Sizzle for few seconds.
  3. Add the chopped onion and fry for few minutes.
  4. Add chopped green chili, crushed garlic and ginger (you can replace it with 2 tbsp garlic-ginger paste). Fry stiring ocasionally till onion is golden brown. Add chopped tomato, and continue to cook, squashing it under th back of wooden spoon to make a paste.
  5. Stir in coriander powder, chili powder, paprika powder. Fry 5 minutes or until the oil runs free from the spice mixture.
  6. Add the chicken pieces, some salt, mix it well and fry for 10 minutes. Add some butter. Cover and cook for about 10 minutes on medium heat.
  7. Add 2 cups of water and cook on medium heat for 10-20 minutes stiring gently from time to time.
  8. Adjust the salt, sprinkle with pepper.
  9. Garnish with coriander leaves. Serve hot as a main dish with rice, roti, naan or paratha.

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