Recipe#11827

Title: Chicken Curry 05

rec.food.recipes archive

Put the following in a six quart sauce pan.  Bring to boil then
 simmer over medium heat for 25 minutes.  Serve with plain rice or
 chapatis.
 2-3 lbs jointed chicken
 5-6 cloves garlic sliced
 2 large onions- 1 chopped finely, 1 chopped into 8ths
 2 serano or jalepeno peppers sliced into 4ths length wise
 10 cloves
 2 tsp cinnamon
 1 tsp cardamom
 3 tsp cumin
 3 tsp coriander
 1-3 tsp finely ground red chili
 2 tsp turmeric
 2 tsp salt or chicken boullion
 1 cup vinegar
 1 cup unsweetened coconut pulp
 When finished top with fresh coriander leaves.
 CURRY CHICKEN
 Marinade
 1/4 tsp Tumeric powder
 Coriander to taste (1/2 tsp is starting point)
 Cumin to taste (1/2 tsp; optional)
 1-2 tsp plain yogurt 
 Salt
 Chili powder to taste (can be cayenne, ground red pepper, etc.)
 Salt to taste
 1 Lb of fresh chicken (sliced, diced or shredded... your choice)
 Mix the above ingredients making sure to thoroughly coat the chicken.
 You may want to add a little bit of oil to facilitate coating the
 chicken.  Allow to marinate for approximately two hours.
 two cloves of garlic, chopped 1/2 cup chopped onion
 Add enough oil to a skillet to fry the garlic and onion.  Add 1/2
 tsp of sugar and allow it to caramalize over medium heat.  Add
 garlic and fry until golden brown, then add onion and fry until
 tender.
 Place the marinated chicken in the garlic/onion mixture and fry it
 over low heat (do not add any more oil).  Cover it and allow it to
 fry until done. Stir occasionally.
 When chicken is done, grate about a tsp of fresh cinnamon over it
 and serve immediately over a bed of steamed rice.  Enjoy!