| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Indian |
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Chicken pieces [Thighs and drumsticks] |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Bay leaf |
| 4 |
|
Cloves |
| 1 |
sm |
Piece of cinnamon stick |
| 2 |
ts |
Curry powder |
| 2 |
|
Onions finely chopped or minced |
| 1 |
ts |
Ginger [minced] |
| 1 |
ts |
Garlic [minced] |
| 3 |
oz |
Creamed coconut -Or- |
| 2 |
c |
Coconut milk |
|
|
Salt to taste |
INSTRUCTIONS
Brown the chicken pieces in the oil with the whole spices ie. bay leaf
cloves and cinnamon stick. Remove the spices and discard, keep the chicken
pieces aside. Fry the onions , ginger and garlic till golden brown, add the
chicken and then the curry powder.Add salt. Fry for a minute and then add
the coconut milk or the creamed coconut. Add water according to the
thickness of the gravy you want. Cook till chiken is done . Eat with plain
white boiled rice....... Basmati rice is the best with any Indian curry
dish.
Posted to recipelu-digest Volume 01 Number 624 by "Pushpa S.Mahtani"
<sunpush@linkserve.com.ng> on Jan 28, 1998
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