East Indian Chicken Curry |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Your house will be filled with the aromas of Eastern spices when you make this dish! This recipe is one of my favorite ways to eat chicken. I got this recipe from one of my dorm-mates when I was in college. It is very spicy and goes well with other Indian dishes. It is not a hot curry, so people who don't care for mouth-burning dishes might like this. Ingredients:
5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves) |
2 tablespoons margarine or 2 tablespoons vegetable oil |
4 medium onions, chopped |
3 garlic cloves, minced |
4 bay leaves |
1 teaspoon ground cinnamon |
6 whole cloves |
2 medium tomatoes, peeled and quartered |
1 tablespoon salt |
3 tablespoons curry powder |
1 tablespoon paprika |
Directions:
1. Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
2. Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
3. Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
4. Add remaining ingredients to skillet and stir frequently.
5. Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
6. NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.
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