Curry

With BGC masala mix this curry is delicious.

  • Prep Time 20 minutes
  • Cook Time 35 minutes
  • Marinating Time 2 hours or overnight
  • Servings 5 servings
  • Calories 410 kcal
  • Author Helen Bühner

Ingredients

Ingredients for cooking:

  • 1 kg chicken
  • 2 large onions
  • 2 large tomatoes
  • 5 tablespoons Joghurt
  • 4 potatoes (cut into smaller pieces)
  • 2 tablespoons garlic
  • 2 tablespoons ginger
  • 4 tablepoons BGC Masala
  • 6 tablespoons Oil or Ghee
  • 6 curry leaves
  • 1 bay leave
  • 2 cardamom pod (only use the seeds, not the shell)
  • 1 cinnamon stick
  • 1 teaspoon Cumin seeds
  • 1 teaspoon salt

Garnishing Ingredients:

  • Coriander leaves

Instructions

Method:

  1. Cut the chicken into pieces, remove the skin
  2. Slice the onions
  3. Grate the tomatoes
  4. Peel the potatoes
  5. Heat the oil or ghee in a pot
  6. Add the onions, curry leaves, bay leaves, cinnamon, cardamom seeds and cumin seeds. Mix well.
  7. Fry the onions until golden colour
  8. Add the tomatoes and braise for 3 minutes
  9. Add the garlic, ginger, yoghurt and BGC masala, mix well and braise for 2 minutes
  10. Add the chicken pieces, potatoes, salt and mix well
  11. Add 1 small cup of water
  12. Let this simmer on low heat for 30 minutes until chicken and potatoes are cooked.

Serving:

  1. Garnish with Coriander
  2. Serve with basmati rice, brown rice
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