Chicken Curry Recipe

From Dorothy McNett's Recipe Book.

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Chicken Curry

From Dorothy McNett's recipes at Serve with rice, or couscous, or millet, or mashed potatoes, or pasta, or thick bread is a flavorful chicken stew! Some people say they do not like curry, so to keep peace in your kitchen, re-name this Flavorful Chicken Stew.

3 tablespoons ghee or oil
1 large onion, chopped
3/4 teaspoon tumeric
3/4 tablespoon powdered coriander
1 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 teaspoon ginger
3 pounds chicken, skinned and boned, and cut into serving chunks
1 teaspoon salt
2 fresh tomatoes, peeled, seeded, and diced
1/4 cup yogurt
2 tablespoons sesame seeds
1-2 sprigs of fresh cilantro

To make the ghee, if you desire to use it rather than the oil, microwave 1/2 cup butter on full power in a measuring cup for 2 minutes. Allow to stand for 2 minutes. Use the clear liquid (ghee) and discard the solids.
In large heavy bottomed saute pan or dutch oven, heat the ghee. Add chopped onion, tumeric, coriander, cumin, cayenne, black pepper, and ginger. Cook and stir 2 - 3 minutes. Add the chicken pieces and salt. Cook 1-2 minutes, stirring. Reduce heat to medium, simmer gently for 18-20 minutes, or until chicken is done. Add diced tomatoes, yogurt and sesame seeds. Cook 1-2 minutes but do not let it boil. Place in a beautiful serving bowl, garnish with snipped cilantro and serve.

Recipe created 1995-01-01.

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