Generally, when people think of chicken curry they think of the food that Indian Restaurants serve here, and the image of chicken floating in lots of oil, comes to mind.
So I have decided to post this, to show that our curry does not have to be drowning in oil to taste good. I have used spray oil, because the trick lies in the cooking, definitely making sure the chicken gets properly coated and infused with the sauce. Which means, that it does require a lot of stirring. Everyone has praised me for this chicken, and usually cannot believe that there is no oil in it.
1 Kg Chicken (with bones)
1 Tbsp Ginger paste
1 Tbsp Garlic paste
1 Large Onion, sliced
1 Tbsp Curry powder
1 Tsp Turmeric powder
1 Tsp heaped Coriander powder
1 Tsp heaped Cumin powder
½ Tsp Chili powder (Add less if you…
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