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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is a quick and easy way to make chicken curry that's not too spicy. You can still adjust the spices to suit your tastes or add different vegetables. If you like a more tomato based gravy, add chopped tomatoes. I very often add sliced green beans to this dish. Ingredients:
1 chicken, skinned,washed and cut up |
3 potatoes, peeled and quartered lengthwise |
1 large onion, chopped finely |
1 tablespoon curry powder |
3/4 tablespoon ginger-garlic paste |
salt |
black pepper |
1/2 teaspoon cayenne pepper |
oil (for frying) |
Directions:
1. Heat about 2-3 tbsp oil in a big saucepan.
2. Add onion.
3. When golden brown, add curry powder, cayenne, salt and pepper.
4. Stir and add a cup of water a little at a time.
5. Let the spices cook for about 5 minutes on med heat.
6. Add chicken and stir with spices and onions.
7. Cover and cook till almost done, adding a little water as necessary.
8. (remember that chicken cooked this way gives out its own water too, so don't add too much.) Add potatoes, cover and cook till done.
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