Delish Dexter: A Blended Blueprint on Handcrafted Delights by Patricia Baker

Author:Patricia Baker
Language: eng
Format: azw3, epub
Published: 2020-04-27T18:30:00+00:00

20. Smith's Chicken Curry

Arthur drugged Scott Smith, made him walk into Four Wall and One Heart constructions. As he fell numb, he encased the ten-year-old and dropped him in the freshly whisked bubbling cement mix.

Meanwhile, Dexter caught the ceased bag, dragged it out and Scott was saved. Similar is the fate of the chicken piece, it goes down in the spicy curry, and stirring makes sure to lift it, but it has to go down till its fibers are softened enough to leave the bone with ease. This cooking expedition can fill your entire kitchen area with the subtle savor making the saliva dribble down the throat. Once cooked, it can make your belly bounty and mood elated.

Ingredients

½ kg of chicken (bone-in)

1 cup of chopped onion

2 green chilies, chopped

½ teaspoon minced garlic

½ teaspoon minced ginger

½ cup of tomato puree

¼ teaspoon turmeric powder

¼ teaspoon of cumin powder

¼ teaspoon of dried coriander powder

1 black cardamom

2 green cardamom

⅛ teaspoon of crushed peppercorns

⅛ teaspoon of crushed cloves

½ inch cinnamon stick

1 bay leaf

¼ teaspoon red chili powder

½ teaspoon freshly chopped coriander leaves 2 tablespoons of curd/ cashew nut paste

1 cup of water

Salt to taste

Serving size: 3

Preparation time: 15 minutes

Cooking time: 30 minutes

Instructions

1. Heat oil in a deep pan. Add cardamoms, cinnamon stick, and bay leaf. Cook till the aroma is sensed.

2. Add onions and green chili bits. Sauté till it turns golden.

3. Add minced garlic and ginger. Mix well.

4. Put yogurt/ cashew nut paste and let it cook for a minute.

5. Put chicken pieces and in the paste.

6. Put some salt. Add cumin, coriander and turmeric powder. Next, mix crushed peppercorns and cloves with it.

7. Cook till chicken pieces turn brown and absorb the spices.

8. Pour down tomato puree and sprinkle red chili powder on it.

9. Keep stirring. Let the paste turn thick and dark.

10. Add hot water, stir and cover it with the lid for 3 to 5 minutes.

11. Turn down the heat, garnish with coriander leaves and serve with rice.

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