Rangenet Online Recipe Book
Chicken Curry
Ethnicity:Other     Food Type:Meat
Preparation Time:60     Servings:4     Author: Todd Kauchick

  • 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!