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Curry Chicken II

Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Meats
Cuisine: East Indian
Servings: 12
Author: Felix


  • 2 ½ lbs. chicken
  • 1 small onion chopped
  • 5 cloves garlic chopped
  • 1 pimento pepper
  • 1 chive chopped
  • 6 leaves chadon beni chopped
  • 2 sprigs fine leaf thyme chopped
  • 2 tsp. amchar masala powder
  • 2 tbsp. curry
  • Salt to taste
  • Pepper to taste
  • 2 tbsp. oil


  • Clean, cut up and season the chicken with half of the onion, chive, 3 cloves of garlic, chadon beni, fine leaf thyme, and salt and pepper to taste. Marinate for at least 3 hours.
  • Cut up the pimento pepper, the other half of onion and the 2 cloves of garlic and set aside.
  • Heat oil over medium flame and add the curry. Cook for 1 minute. Add the onion and garlic. Cook until it gets sticky in the pot.
  • Add the chicken and stir. Let the curry evenly coat the chicken. Add the amchar masala powder.
  • Let cook for about 5 minutes. Note: During this time the chicken will exude it's own "water" as it cooks. What we want is most of the water to evaporate while the chicken cooks. Add about 1 cup water, Cover the pot and let simmer until the chicken is fully cooked (about 10 - 15 minutes). Note: Check the water level occasionally.