Garlic Flavored Chicken Curry Recipe
Ingredients
| 3 to 4 pounds chicken pieces or breasts | ||
| Onions | 2 , chopped | |
| Peanut oil | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Curry paste | 2 Teaspoon | |
| Grated ginger | 2 Teaspoon | |
| Coconut milk | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Salt | 2 Teaspoon | |
| 2 teaspoons lemon grass or lemon juice | ||
| Turmeric | 1 Teaspoon | |
| Preserved ginger | ||
| Chopped cashews | ||
| Almonds | ||
| Coconut | 10 Gram (Chutney) | |
| Candied kumquats | ||
| Raisins | ||
Directions
Wash the chicken pieces and pat dry.
Set aside.
In a large heavy skillet fry the onions in the heated oil.
Stir in the garlic, curry paste and ginger.
Add the chicken pieces and fry until browned.
Add the coconut milk, tomato sauce, salt, lemon grass and turmeric.
Simmer, stirring occasionally, for about twenty to thirty minutes, or until the meat is tender.
Transfer to a serving platter.
Surround with bowls of the condiments.
Variation: Instead of the above spices, you can substitute Mulligatawny Paste and you'll have Chicken Mulligatawny.
Set aside.
In a large heavy skillet fry the onions in the heated oil.
Stir in the garlic, curry paste and ginger.
Add the chicken pieces and fry until browned.
Add the coconut milk, tomato sauce, salt, lemon grass and turmeric.
Simmer, stirring occasionally, for about twenty to thirty minutes, or until the meat is tender.
Transfer to a serving platter.
Surround with bowls of the condiments.
Variation: Instead of the above spices, you can substitute Mulligatawny Paste and you'll have Chicken Mulligatawny.
Chef
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