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Chicken curry

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Ingredients/Components

to 3 lb
coarsely chopped onions - 1 c
oil - 1/3 c
curry powder - 1 Tbsp
salt - 1 tsp
coriander
cumin
turmeric - 1/2 tsp
green chilies with their seeds, coarsely cut - 3 item
inch piece of fresh ginger root, sliced - 1 item
large cloves of garlic, peeled and coarsely cut - 6 item
water - 1 c
Mix together on a plate curry powder, salt, cumin, coriander and turmeric

How to make chicken curry:

In a large frying pan saut?� onions in oil. Mix together on a plate curry powder, salt, cumin, coriander and turmeric. Coat chicken in dry mixture and fry in pan with onions until lightly browned and firm to touch. Grind in blender until liquid, green chilies, ginger root, garlic and water. Add this mixture and stir to blend with chicken. Simmer chicken until tender adding water as necessary to keep a cup or more of sauce on chicken. Serve with plain cooked rice and condiments.Condiments: Fried Raisins: Fry in hot oil a few seconds until puffed. Quickly remove and drain on paper towels. Fried Cashews: Fry in hot oil until golden. Drain on paper towels. Coriander and Coconut Chutney: Combine 3 Tbsp. freshly chopped coriander leaves with 1 c. freshly grated or shredded coconut. Mango Chutney: This can be purchased easily at most large supermarkets. Mango Pickle or Lime Pickle: This can be purchased from specialty shops selling Indian foods. Coconut, Banana and Tomato Chutney: Dice 2 bananas and 2 peeled and seeded tomatoes. Mix bananas and tomatoes with 1/2 c. freshly grated or shredded coconut. Tomato and Onion Pachadi: Mix together 1/3 c. chopped onion, 1 tomato peeled, seeded and chopped and 1 c. plain yogurt.

Recipe categories: Chicken, Main dish, Curries.

Rating:

3.8

Average rating: 3.8, total votes: 6

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