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(titles & ingredients)
Chicken Curry
Ethnicity:Other     Food Type:Meat
Preparation Time:60     Servings:4
Author: Todd Kauchick      
Ingredients:
  • 2# Chicken Breast (cut up) Olive Oil 1/2 t. crushed Cayenne salt/pepper 1/2 t. grnd. cardamon 1/2 t. grnd. ginger 1/2 t. grnd. cumin 2+ T. curry powder 6+ cloves garlic 1 t. lemon juice 1.5 C. lemon yogurt 1/4 C. white wine 1 - 15 oz. tomato sauce 1 sm can tomato paste 2 med. bermuda onions

  • Steps:
  • In a large saucepan: Cook chicken pieces (remove bones) in oil until all pieces are white. Remove chicken and set aside. Add chopped onions to oil (more oil if needed) and sautee until transluscent. Add back chicken and toss around a bit. Add in: yogurt, tomato sauce and paste, wine, and all spices. Stir over a medium heat for about 1/2 hour as the consistency thickens. Taste. Add in Curry for desired taste (don't be afraid!) Let it complete it's thickening and serve with saffron rice (cook rice as directed adding a few sprigs of saffron to the mix). Serve with: CUCUMBER/CREAM SALAD (it helps your mouth with the heat)....sliced cucmbers tossed in sour cream with some dill. PITA BREAD. heated in the oven until warm HOT CHUTNEY (for those who want extra heat): Press (mortar/pestal style) several cloves of garlic with 1 T. curry powder or more, and 1 t. cumin....until it becomes a paste. Serve on table as a condiment. ENJOY!

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