Chicken Curry, Rangoon Style Recipe
Ingredients
| Fryer chicken | 2 | |
| Saffron | 1/8 Teaspoon | |
| Curry powder | 2 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| Onions | 3 | |
| Garlic | 3 Clove (5gm) | |
| 3/4 teaspoon dried ground chili peppers | ||
| Oil | 4 Tablespoon | |
| Boiling water | 3 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Bay leaves | 2 | |
| Salt | 2 Teaspoon | |
Directions
Wash and dry the chicken, rub with a mixture of the saffron, curry powder, and soy sauce.
Grind or chop until very fine the onions, garlic, and chili peppers.
Heat the oil in a deep skillet, saute the onion mixture until browned.
Add the chicken and brown lightly.
Add the water, cinnamon, bay leaves, and salt.
Cover and cook over low heat 45 minutes, or until tender.
Discard bay leaves.
Grind or chop until very fine the onions, garlic, and chili peppers.
Heat the oil in a deep skillet, saute the onion mixture until browned.
Add the chicken and brown lightly.
Add the water, cinnamon, bay leaves, and salt.
Cover and cook over low heat 45 minutes, or until tender.
Discard bay leaves.
Chef
