Chicken Curry
Here is recipe we like alot. I tend not to use curry powder unless I mix it
myself. This is because commercial curry powder uses a larger proportion of the
cheaper ingredients like tumeric so you don't get a really rounded taste, as well, you can
never tell how old the powder is when you buy it so it might be stale to start with.
anyway try this,
3 lb. chicken pieces skinned
1 medium onion thinly sliced
1/2 cup veg. oil
1 tsp. salt
1/2 tsp. tumeric
1 tsp. grd. coriander
1 tsp. chilli pwd.
1 tsp. grd. ginger (or 1" peeled, grated fresh)
1 tsp. garlic powder (or 5 fresh peeled minced cloves)
1/2 tsp. garam masala
1 cup plain yogurt **OR** 1 T. tomato paste
1" piece cinnamon stick
2 whole cloves
2 whole black peppercorns
2 whole green cardamon pods
Make a paste of the yogurt, salt, and ground spices and apply it to the chicken, set
aside. Heat the oil in a large (big enough to hold the chicken) saucepan on high
heat. Add the whole spices (the last 4 ingredients) to the oil and saute for one
minute. Add onion slices. When onion is golden add the marinated chicken and
brown evenly, stirring constantly. When chicken is brown lower the heat to medium.
Cover the pot and continue to cook, stirring every 5 - 10 minutes until the oil starts to
separate and chicken is tender. Test chicken for doneness (is that a word?).
1/4 cup of hot water can be added as the chicken simmers, and liquid evaporates. Turn off
heat when chicken is done and let stand, covered, for 10 minutes. Serve hot with
rice, bread, puris, roties, naan, etc.
serves 5 - 6
Carole
--
You can get more from a kind word and a two by four than you can
from just a kind word.
Marcus Cole, Babylon 5
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