| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Indian |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Skinned chicken breasts cut into chunky pieces |
| 1/2 |
|
Lime; juice of, (more if you like) |
| 1/2 |
ts |
Ground ginger |
| 1 1/2 |
ts |
Paprika |
| 1 |
ts |
Ground cumin seed |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Ground cinnamon |
|
|
Ground bird eye chiles or any hot chile powder; (amount to taste, but it is supposed to be HOT) |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Vegetable oil; you do need all the oil or the curry will burn |
| 1 |
md |
Sized onion; finely chopped |
| 2 |
|
Fat cloves garlic; finely chopped |
| 1 |
ts |
Tomato puree; (US=paste) |
| 1 |
ts |
Dark brown sugar |
|
|
More salt to taste |
INSTRUCTIONS
MARINADE
CURRY SAUCE
1) Mix all the marinade ingredients in a bowl to make a paste. Add the
chicken pieces and stir well so that the marinade coats the chicken. Leave
in the fridge for at least an hour.
2) Heat the oil in a large heavy pan then add the chopped onion and stir
for a few minutes with the heat on high.
3) Add the garlic and stir round then cook the onions and garlic for 15-20
minutes on a very low heat stirring now and again to make sure nothing
browns or burns.
4) Raise the heat to very high and add the chicken and any marinade left in
the bowl. Fry for 5 minutes stirring all the time - you need to fry the
chicken and especially the spices so they do not taste raw.
5) Add the tomato puree (paste), sugar and just enough boiling water to
make a runny sauce.
6) Simmer on a gentle heat for 20 minutes. Add a little more boiling water
if the curry starts to catch on the pan.
7) The sauce should now be thick and begin to coat the chicken pieces. Add
more salt to taste.
8) Garnish with fresh coriander (cilantro) and serve with rice or Indian
bread.
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com> on Feb 14,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the human face of God”