Chef's Quick Tip: Curry chicken

Chef Pinky Kaur, of Saffron Indian Cuisine, shows Tina Redwine how to make traditional Indian recipes.

News 12 Staff

May 29, 2019, 2:25 PM

Updated 1,787 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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