Pakistani Chicken Curry
1.
The tomato is lightly cut into a cross with a knife, boiled in boiling water for 1 minute, removed, and peeled off.
2.
Prepare turmeric powder, chili powder, dehydrated coriander, bay leaves, cloves, cardamom and cumin and put them on a plate.
3.
Cut the onion into thin slices.
4.
Fry the onion over medium heat until it is browned. Use a colander to filter out the oil in the fried onions, and then let the onions cool for later use.
5.
The peeled tomatoes are chopped and the garlic and ginger are ready.
6.
Grasp the skin at the incision of the chicken leg and pull it in the opposite direction. If necessary, use a knife to cut the adhesion area and peel it off.
7.
Use a food processor to smash the cold onions.
8.
Fry garlic and ginger with the oil of the sauteed onions on medium heat. If there is too little oil, you can add a little and stir-fry for a few minutes to make them start to golden brown.
9.
Add the chopped tomatoes and continue to stir-fry evenly.
10.
Add Greek yogurt, stir-fry evenly, and cook for 5 minutes.
11.
Add the crushed onions and stir-fry evenly.
12.
Add the prepared spices, stir fry evenly, and season with salt.
13.
Add the chicken thighs and spread part of the sauce on top of the chicken thighs to make them more evenly flavored.
14.
Add water, bring to a boil, then reduce the heat, cover and cook for 40 minutes. Turn the chicken occasionally to avoid sticking to the pan. Then remove the lid and continue to cook for 10 minutes until the sauce thickens and the oil starts to release.
15.
When cooking rice with japonica rice, use less water to make the rice dry.
16.
Chop the coriander leaves and leave a few whole pieces for serving.
17.
Save a little cilantro and put it on the plate, then mix the rest into the curry.
18.
Just serve rice and curry on a plate.
Tips:
1 The effect will be better with young organic roosters reared freely.
2 This chicken curry can be served with rice or bread.
3 It is best to use long japonica rice for rice, because long japonica rice is more dry and more suitable for curry.
4 If Greek-style yogurt is not available, use unflavored yogurt.
5 If you don't use it right away, you can leave the coriander after it is cooked, heat it up when you want to eat it, and then add the coriander.
