Chef's Quick Tip: Curry chicken
Chef Pinky Kaur, of Saffron Indian Cuisine, shows Tina Redwine how to make traditional Indian recipes.
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May 29, 2019, 2:25 PM
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Updated 2,033 days ago
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Chef Pinky Kaur, of Saffron Indian Cuisine, shows Tina Redwine how to make traditional Indian recipes.
Ingredients
1 lb boneless chichen breast
2 Tbspn ghee or olive oil
1 cup finely chopped onion, red or white.
1 cup chopped tomatoes
½ tspn cumin seeds
Salt to taste.
2 teaspoon Ginger garlic paste or powder (half teaspoon each)
1 teaspoon turmeric
Chilli powder (optional)
½ tspn garam masala
Heat ghee in a pan.
Add the cumin and let crackle.
Contact
Chef Pinky Kaur
Saffron Indian Cuisine
333 Westport Ave, Norwalk, CT
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