East Indian Style Curried Chicken Sauté. Add onions and garlic and saute until browned. Add bay leaves (crush them between your fingers first), cinnamon and cloves. Add remaining ingredients to skillet and stir frequently.
Season – Add a cup of water and season with salt and pepper. Then, add the chopped potatoes – make sure the potatoes are immersed in the water. Finally, add the vinegar – cook a minute more. You can cook East Indian Style Curried Chicken Sauté using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of East Indian Style Curried Chicken Sauté
Heat oil in frying pan or dutch oven and saute chicken to a golden brown. Remove, drain and place in a casserole. Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and. Return the chicken pieces along with juices to the pan and combine well.
East Indian Style Curried Chicken Sauté step by step
Pro tip – if you use frozen chicken and have too much liquid in the pan, reduce water to just ½ cup. This curry is meant to be thick. Heat a nonstick skillet over medium-high heat. Remove chicken from pan; keep warm. Heat oil in a vessel and saute the chopped onions.