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INDIAN CHICKEN CURRY
Cooking Time: 45 minutes
Preparation Time: 15 minutes
Ready in: 60 minutes
Serves 4
2 tablespoons extra virgin olive oil (evoo)
1 piece cinnamon stick (2 to 3 inches)
2 cloves (whole)
2 teaspoon curry leaves (chopped, fresh)
2 cardamon pods (whole)
3 cloves garlic (chopped)
2 tablespoon onions (chopped)
1 teaspoon fresh ginger root (chopped fine)
3-4 tablespoon curry paste
1 cup coconut milk (do not use lite milk)
1 3/4 cup water
2 tablespoons tamarind juice
3 lbs chicken breast(boneless-remove skin) cut in 2 inch pieces
Salt as needed
1. Heat EVOO in a large skillet over medium heat.
2. Add the cinnamon, cloves, curry leaves, cardamon pods and saute a
couple of minutes.
2. Add your garlic, onions and ginger and stir until you can smell the
spices.
3. Stir in curry paste and cook for approximately 5 minutes while
constantly stirring mixture.
4.Add in coconut milk and water and simmer about 5 minutes.
5. Add your chicken, tamarind juice and salt, simmer while occasionally
stirring for 25 minutes.
Serve with Basmati rice for a authentic Indian flavor.
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