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Tuesday, September 10, 2013

Chicken Curry

I bought some curry a few days ago because I thought it would be fun to try my hand at some curry chicken...  FAIL.  Hubby and the kids ate it, I couldn't.  Hubby said it was ok but not to add it to my regular rotation!  So I am giving you the recipe so you know what NOT to do!  Maybe one day I will try a different recipe or wing it, but this one just didn't work for us.

3 tablespoons vegetable oil1 medium sized onion, finely diced1 tablespoon garlic, finely chopped 1 tablespoon ginger, peeled and finely chopped
1 tablespoon ground cumin1 tablespoon ground coriander2 teaspoons garam masala1/2 teaspoon chili powder (or chili powder to taste)3 teaspoons curry powder1 pound chicken meat (light and dark can be used), diced into 1 - inch cubes2 - 3 bay leaves1 1/2 cups chicken stock or water1/2 teaspoon turmericsalt 1/4 cup plain yogurt (optional)

Heat the oil in a large skillet with high sides or a Dutch oven.Add the onion, garlic, ginger and cook until onion is soft and translucent.
Add the cumin, coriander, garam masala, chili powder, turmeric, salt and curry powder.
Cook on medium low heat for 5-10 minutes.  This cooks out the bitterness from the curry.
Add the chicken cubes . . . .
Brown uniformly on all sides.
Add bay leaves.
Gradually add 1 and ½ cups of chicken stock or water.  
Stir well and bring liquid to boil.  C
over the pan and simmer on low heat for about an hour until the meat is cooked through, tender and until the sauce thickens to form a rich gravy.  
Add water when necessary to avoid the curry drying up in the pan.  Your goal is to cook the meat well and retain enough liquid to form a sauce.
Adjust salt if necessary.
Optionally you may add 1/4 cup of plain yogurt if you like, stirring well into the mixture.

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