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                          Pakistan Chicken Curry

Recipe By     : Iris Dunaway
Serving Size  : 8    Preparation Time :3:00
Categories    : Ethnic                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      pieces        chicken -- with or without skin
   1      large         onion -- chopped or sliced
   3      cloves        garlic -- chopped
   1      15 oz can     tomato sauce
   1      pound         fresh tomatoes (or 1- 14 1/2 oz can,diced) --
chopped
   1                    bay leaf
   3      tablespoons   curry powder mix
   1      can           water (from tomato sauce)
                        cayenne (to taste)
                        salt and pepper (to taste)
                        vegetable or canola oil
                        chicken bouillon cube (optional)

Saute onions in oil until translucent.  Add the curry mix, and bay leaf. 
Stir for about 30 seconds, until spices are mixed. Add fresh tomatoes or
can of diced tomatoes.  Add chicken and cook  for 3 to 5 minutes more.
Add tomato sauce, water,  and garlic. (The garlic can be sauted with the
spices but this will give a more bitter taste.)  Bring to a boil, reduce
heat and simmer (covered) for approximately 40 minutes.  Remove lid and
continue to cook another 40 minutes or until sauce has reduced and
somewhat thick.  Serve over rice.

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NOTES : I like to use chicken thighs and legs.  Less bony sections to eat
around.  I use 2 to 4 tablespoons of curry powder mix, depends on how
spicy persons I serve want it.  Cubed lamb or beef can be used instead of
Chicken.  (Approximately 2 pounds)