PUNJABI CHICKEN CURRY RICE
2 tablespoons ghee (butter)
2 tablespoons vegetable oil
8 chicken legs, remove skin
1 teaspoon cumin seeds
1 onion, minced
5 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 small tomato, chopped
1 tablespoon tomato paste
1 tablespoon garam masala (ground spices)
1 tablespoon ground turmeric (used as in curry powder)
1 serrano chile pepper, seeded and minced (can be substituted with green peppers)
1 cup water
1/4 cup chopped fresh cilantro
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Heat the oil and butter in a large pot on medium heat. Cook the cumin seeds in the oil until you’ve noticed a change in colour in the seeds. Add the onion and stir until clear for about 5 minutes. Add the garlic and ginger, cook until browned onions, five more minutes. Add and stir tomatoes and its paste along with ground spices of garam masala, turmeric, Serrano chile pepper and also the cup of water, cook for five minutes longer. Place the chicken into sauce made on all sides. Cover the pot and reduce a little bit to medium-low and cook chicken for approximately 30 minutes. On top place some chopped cilantro. This delicious dish is served with white rice. Exactly how my neighbor does it.
