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Maharaja Curry

By: jane Gibraltar

"This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken."

Rate/Review | Read Reviews (29)

What to Drink?
	Smirnoff and Energy Drink
	Beer

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seed
2 medium onions, finely chopped
1 teaspoon ground turmeric
1 teaspoon cayenne pepper to taste
1 teaspoon garam masala
1 clove garlic, minced
1 tablespoon minced ginger
5 peeled, seeded, and chopped tomatoes
1 pound skinless, boneless chicken breast meat - cubed

Directions

Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.