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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

Ingredients at Firehouse Pantry

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

(1) Visitor Comment:

  • 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.

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