Recipe#11834

Title: Chicken Curry 12

From: Dave davidg@eden.rutgers.edu 
 Newsgroups: rec.food.recipes 
 Subject: Chicken Curry 
 Date: 26 Jun 1998 04:06:02 -0600 
 Message-ID: <6mvrqa$na9$1@mack.rt66.com> 

2 tablespoons of vegetable oil
 4 cups of chopped chicken (deboned and skinless)
 1 medium onion (finely chopped)
 1 tablespoon of crushed ginger
 1/2 tablespoon of crushed garlic
 curry powder to taste
 1/2 tablespoon salt 
 1/2 cup & 2 tablespoons of water
 Finely chopped hot chile peppers if desired 
 Serves 4 - 6 people Heat a non-stick pan under medium-high heat.
 Add oil and let it get hot. Add onions, stir, and saute for 1
 minute.  Add garlic, ginger, (chillies if desired), 2 tablespoons
 of water, curry, stir, cover and saute for 2 minutes. Add chicken,
 salt, stir and cover. Reduce heat to medium.  Simmer for 10 minutes.
 Stir occasionally. Add 1/2 cup of water, stir and cover.  Simmer
 for 20 minutes. Stir occasionally.
 NOTE: If after step 5 the curry is very dry, then add an extra 1/2
 cup of water.  The curry is cooked when the chicken is tender but
 not falling apart.  Turn off heat. Serve curry on bed of rice or
 with Indian breads.  Garnish with cilantro if desired. Serve with
 the vegetable of your choice on the side. ENJOY !!!