Chicken Curry
Submitted
By: Ashok Kumar Parmar
Prep. Time: 1:15
Serves: 4
1/4 cup
soy sauce oil
1 tsp. black mustard seeds
1 lrg. onion - sliced
2 tsp. curry powder
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. crushed garlic
2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 tsp. chili powder
1 tsp. turmeric
1 Tbls. herb stock OR chicken stock
1 lb. boneless, skinless chicken pieces - diced
2 lrg. potatoes - cubed
water - to cover
1 cup frozen peas OR mixed vegetables
2 tsp. garam masala
-In a large pot, heat the oil and the
black mustard seeds. Keep covered and fry until the seeds pop (careful not
to burn the seeds).
-Add the onions and sauté until tender.
-Add curry, cumin, coriander, garlic, ginger, cinnamon,
cardamom, cloves, chili powder, turmeric, and stock and
fry for a few minutes.
-Add the chicken and fry for a few minutes.
-Add the potatoes and pour enough water over to cover.
Bring to boil and simmer gently for 15 minutes.
-Add the vegetables and cook a further 10 minutes until
the chicken and potatoes are cooked through.
-Add the garam masala, mix and leave for a few minutes before serving.
Notes: To make the curry creamier, add 2 Tbls. of un-sweetened plain yoghurt when adding the spices.
Make It A Meal: Serve with Rice Pilaf
Similar recipes on this site: Curry Chicken
-
Being an English Curryholic I thought that I would give this one a go. It was a very nice curry with plenty of flavour, although I was rather worried when putting the water in as the consistency appeared very thin. However, this soon gets absorbed and leaves a super curry.
Do not reprint, publish, or display
content within this site without permission from the
Webmaster
unless for personal use. Copyright © 2003-2012 All Mixed Up, Ltd. All
Rights Reserved.