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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Authentic Indian curry, you can use chicken thighs, cubed pork or anything else you desire. My wife and kids (aged 3 and 6) love this and we are not Indian. You can make it mild to hot but make lots because it goes fast! Ingredients:
1/2 lb butter, in large pot |
2 finely chopped green onions |
1 medium piece finely chopped gingerroot (about 2 tbsp.) |
3/4 cup finely chopped cilantro |
1 medium green pepper (medium dice) |
1 teaspoon salt |
2 teaspoons turmeric |
2 teaspoons curry powder |
1/2 teaspoon ground red pepper (cayenne) |
3 teaspoons masala |
8 -10 bone in skinless chicken thighs |
1 cup cubed pork butt |
1 (10 ounce) can tomato soup |
Directions:
1. Melt butter in large pot.
2. Add green onions, green pepper, ginger, cilantro and stir for 10 minutes over medium heat.
3. Then add salt, turmeric, curry powder (mild -hot, it's your call!), red pepper (cayenne).
4. After about 5 minutes (before the butter rises).
5. Add masala (garam masala works well), and tomato soup.
6. Cook sloooowly for 10 minutes and add chicken thighs (cut in half is best, whole is fine too!) or 3+ cups of cubed pork butt (make sure the pork has some fat in it or it will dry out).
7. Simmer for 1 1/2 hours on top of stove!
8. Serve over basmati rice.
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