Usuba
Chicken in Spicy Curry Sauce
Tender chicken braised in a cauldron with aromatic spices, onions, and tomatoes. A dish with a rich flavor of turmeric, ginger, and traditional Eastern spices. Served with rice.
- Total
- 60 min
- Standard serving
- 553 g
Ingredients
Total 15- Butter
18.319 ml≈ 3.5 slice - Onion
100.5 g≈ 2/3 pcs - Chicken
306 g - Tomatoes
39.6 g≈ 2.5 slice - Grated ginger
2.678 g≈ 1/2 tsp - Water
82.5 ml≈ 1/3 cup - Salt
to taste - Cinnamon
0.553 g - Turmeric
0.765 g - Cardamom
0.085 g - Bay leaf
0.25 g≈ 1/2 pcs - Ground red pepper
to taste≈ 1/4 tsp - Caraway
0.638 g - Mustard seeds
0.595 g - Clove
0.165 g≈ 1/3 pcs
Instructions
- 1
Step 1
Heat a cauldron with two tablespoons of butter. Fry the whole chicken on both sides over high heat until golden brown.
- 2
Step 2
Add finely chopped onion and fry until brown. Add minced ginger.
Grind mustard seeds, cumin, red pepper, cloves, cardamom, turmeric, and bay leaf into a powder. Add the spice mixture to a cooking pot and keep it over low heat for 3–5 minutes.
- 3
Step 3
Add the sliced tomatoes. Cook over low heat, stirring, for 20 minutes. Add water by the tablespoon so the mixture doesn't burn.
- 4
Step 4
Pour the remaining water into the cauldron. Stew the chicken and spice mixture over low heat for another 20 minutes until the meat becomes tender.
- 5
Step 5
Serve with rice.
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