Colonel Benjamin's Curry Chicken

>> Lunes, Marso 21, 2011

Colonel Benjamin's Curry Chicken
Colonel Benjamin used many spices, rather than a premixed curry powder.

1 teaspoon salt
3 ½ cups coarsely chopped peeled tomato (about 1 ½ pounds)
1 teaspoon ground coriander
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
12 chicken thighs (about 3 pounds), skinned
1 teaspoon chili powder
½ teaspoon salt
1 teaspoon grated peeled fresh ginger
1 ½ pounds peeled baking potatoes, cut into 1-inch pieces
¼ teaspoon ground turmeric
¼ cup chopped fresh cilantro
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro
4 cups finely chopped onion
3 cups hot cooked rice
2 garlic cloves, minced


1. Combine first 6 ingredients.
2. Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cumin mixture, tomato, and juice. Reduce heat to medium, and cook 10 minutes, stirring occasionally.
3. Sprinkle chicken with ½ teaspoon salt. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until chicken is done. Serve mixture over rice, and garnish with cilantro sprigs.

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