1. In a large bowl, season chicken pieces with salt and pepper. 2. Heat oil and brown chicken. 3. Reserve brown chicken in a plate. 4. Drain excess oil. 5. In a non-stick sauce pan, heat oil. 6. To the hot oil, add whole red chilies and bay leaf; fry for 30 sec. 7. Add turmeric and chopped onion, and fry until brown. 8. Put garlic and ginger into the onion mixture; fry for 30 sec. 9. To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so. 10. Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well. 11. Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute. 12. When cooked, turn off the heat and add chopped cilantro to garnish. 13. Serve hot with rice and roti (flat bread). ---------------------------------------------------------------------------
Nutrition
Ingredients
