Soups Salads and
Side Dishes
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Fundamentals of
Cooking*
MAIN DISHES
Chicken Breast
Piccata
Chicken Curry
Easy Beef and Pasta
Supper
Manicotti
Penne a la' Vodka
Pita Power Pockets
Pizza
Shepard's Pie
Sloppy Joes
Sweedish Beef Stew
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Chicken Curry
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Ingredients
2 lb. chicken, cut into pieces
CHICKEN MARINADE:
1 tsp. red chili powder
1 tsp. cumin powder
1 tsp. cinnamon powder
1/2 tsp. turmeric powder
3 tbsp. coconut
3-4 red chilies
2 green chilies
4 dry red chilies
1 lemon size ball of tamarind or 1 large tomato
1 tsp. cumin seeds
1 tsp. coriander seeds
1 1/2 tbsp. coriander leaves
5-6 flakes of garlic
1" piece ginger
2-3 cloves
1" cinnamon
2-3 cardamoms
2 tbsp. cashew nuts
2 onions, sliced finely
4 tbsp. ghee (clarified butter)
salt to taste
coriander leaves, chopped
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Method
Blend together to make smooth paste ingredients 6 - 20. (3 tbsp coconut
- 2 onions, sliced finely, inclusive.)
Marinate the chicken in the marinade for about 1 hour.
Fry in 1 tablespoon ghee till browned and done.
Drain and set aside.
Heat remaining ghee and fry the onions till well browned.
Add the masala and fry till the oil begins to separate.
Now add the chicken pieces and salt and simmer till chicken is cooked.
Bring it to a boil and remove.
Garnish with chopped coriander leaves.
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Preparation: 15 minutes (excluding marinating
time)
Cooking: 45 min
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Given by Sunita Deshpande
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