Spicy Chicken Curry (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 medium onion, chopped |
6 cloves garlic, chopped |
1 jalapeno, chopped |
1 tablespoon garam masala |
1/2 teaspoon ground cumin |
2 to 4 cloves |
2 tablespoons vegetable oil |
2 tablespoons curry powder |
1/14 cup water |
1 chicken, cut into 8 pieces |
4 medium potatoes, peeled and diced |
kosher salt |
steamed white rice, for serving |
Directions:
1. In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
2. Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
3. Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.
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