O
oldbay
Guest
I love the taste of curry. Here's a nice semi-authentic curried chicken and rice recipe:
Melt butter, add onion and garlic and fry until translucent. Add turmeric, curry powder and chili powder. Cover and simmer for about 10 minutes. Add tomatoes and chicken, cover and simmer for two hours. Check every so often to make sure measures not drying out and a little water if needed. Add potatoes, and cook for an additional 45 minutes.
Serve over white and/or spiced rice, topped with five to six of the following condiments:
Recipe serves four to six people.
- one tablespoon butter
- one large onion
- two cloves garlic, minced
- one pound diced chicken
- two tablespoons curry powder
- one tablespoon turmeric
- one teaspoon chili powder
- one large can tomatoes
- three medium potatoes, cubed
Melt butter, add onion and garlic and fry until translucent. Add turmeric, curry powder and chili powder. Cover and simmer for about 10 minutes. Add tomatoes and chicken, cover and simmer for two hours. Check every so often to make sure measures not drying out and a little water if needed. Add potatoes, and cook for an additional 45 minutes.
Serve over white and/or spiced rice, topped with five to six of the following condiments:
- raisins or currents
- unsalted peanuts or slivered almonds
- diced hard-boiled egg
- shredded coconut
- finely chopped tomatoes
- salt and lemon juice
- chutney
- diced onion
- diced green peppers
- sliced bananas
Recipe serves four to six people.