Indian chicken curry by

Chicken Curry



  1. Heat ghee in a dutch oven or heavy pot over medium heat. Add cumin seeds and a bay leaf.
  2. When the cumin seeds start to splutter, add the onions an cook for about 10-15 minutes or until they turn golden brown
  3. Add ginger and garlic. Stir for a minute then add the tomatoes, cover the pot and cook for 5 minutes.
  4. Add the spices and chicken and mix well. Then add one cup of water, cover and simmer for 20 minutes or until the chicken is done.
  5. Remove cover and cook for 5 more minutes to reduce the liquid.
  6. Garnish with cilantro.


If the dish isn’t red or orange enough to your liking, just add paprika!