How to Make Chicken Curry

What You Need

5 tablespoon of corn oil or vegetable oil
1 Large Onion
A single, 2 inch Cinnamon Stick
1 large Dry Bay Leaf
Turmeric Powder, 1 tablespoon
Coriander Powder, 1 tablespoon
Cumin Powder, 1 tablespoon
Paprika Powder, 1 tablespoon
Chili Powder, 1 teaspoon
Shan Masala Curry Powder, 1/3 tablespoon
Garlic/Ginger Mixed Paste, 1 tablespoon
3 Pounds of Chicken with Bones
1/2 Inch of Wet Tamarind
1/2 Tablespoon of White Vinegar

Directions

1.  Heat up a deep fry pan with the corn oil in medium heat.

2. Cut up a large onion and fry it in the fry pan until it’s lightly brown. Also add the cinnamon stick and the dry bay leaf.

3. Take the Turmeric Powder, Paprika Powder, Coriander Powder, Cumin Powder, Paprika Powder, Chili Powder, Garlic/Ginger Mixed Paste and add it to the fried onions. Mixed around the mixed curry till its even all over the pan. Heat it for 5 minutes or until the bubbles start forming.

4. Add the chicken and spread it around. Also, add the Tamarind. Do NOT add water. The water from the meat will come out as you meat is cooked. Make sure to put a cover on the pan to retain the heat.

5. After the water has come out from the meat and the chicken is a bit cooked, put the heat on low. Check up on it ever 5 minutes to see if the meat is white in the inside.

6. Once the meat is white in the inside add the white vinegar and spread it around. After 5-10 minutes the chicken should be done.

You can try this with beef or even goat meat, but you may have to use an extra half a tablespoon because they are not lean meat. Most of the powders can be found online, I like to shop on Amazon, and I shop for the Shaan Masala brand.