Difference between revisions of "Curry Chicken II"
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{{recipesummary|South Asian recipes|4|½ hour|3}} | {{recipesummary|South Asian recipes|4|½ hour|3}} | ||
| − | + | | [[Curry|Curry]] | [[Cuisine of India|Indian cuisine]] | |
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==Ingredients== | ==Ingredients== | ||
| − | * 1 large [[ | + | * 1 large [[Onion|onion]], [[Chopping|chopped]] |
| − | * 1 clove [[ | + | * 1 clove [[Garlic|garlic]], crushed (see Tips) |
| − | * 1 small piece [[ | + | * 1 small piece [[Ginger|fresh ginger]], crushed |
| − | * 8 pieces [[ | + | * 8 pieces [[Chicken|chicken]] thighs, cut up |
| − | * 2 [[ | + | * 2 [[Tablespoon|tablespoon]] [[Olive Oil|olive oil]] or other [[Vegetable Oil|vegetable oil]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Salt|salt]] |
| − | * 2 to 3 tablespoons [[ | + | * 2 to 3 tablespoons [[Tandoori masala|butter chicken masala powder]] |
| − | * 1½ [[ | + | * 1½ [[Cup|cups]] [[Water|water]] |
==Procedure== | ==Procedure== | ||
| − | # In a cooking vessel, put oil and chopped onion, and [[ | + | # In a cooking vessel, put oil and chopped onion, and [[Sauté|sauté]] until light brown. |
# In medium-high temperature, add chicken and salt and leave for 3 to 5 minutes, stirring in between. | # In medium-high temperature, add chicken and salt and leave for 3 to 5 minutes, stirring in between. | ||
# Add crushed ginger and garlic and stir for 2 minutes and add curry powder and stir and leave it for 2 minutes. | # Add crushed ginger and garlic and stir for 2 minutes and add curry powder and stir and leave it for 2 minutes. | ||
| − | # Add water and let it [[ | + | # Add water and let it [[Boil|boil]] for 5 minutes. |
# After that reduce heat to low flame and let it cook for 15 minutes. | # After that reduce heat to low flame and let it cook for 15 minutes. | ||
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| − | [[Category:Chicken | + | [[Category:Chicken Recipes]] |
| − | [[Category:Curry | + | [[Category:Curry Recipes]] |
Latest revision as of 17:37, 9 May 2012
| Curry Chicken II | |
|---|---|
| Category: | South Asian recipes |
| Servings: | 4 |
| Time: | ½ hour |
| Difficulty: |  |
| Curry | Indian cuisine
My colleague Venayagaratnam ("Sri" from Sri Lanka) gave me this recipe, and I enjoyed it the first time I made it.
Ingredients
- 1 large onion, chopped
- 1 clove garlic, crushed (see Tips)
- 1 small piece fresh ginger, crushed
- 8 pieces chicken thighs, cut up
- 2 tablespoon olive oil or other vegetable oil
- 1 teaspoon salt
- 2 to 3 tablespoons butter chicken masala powder
- 1½ cups water
Procedure
- In a cooking vessel, put oil and chopped onion, and sauté until light brown.
- In medium-high temperature, add chicken and salt and leave for 3 to 5 minutes, stirring in between.
- Add crushed ginger and garlic and stir for 2 minutes and add curry powder and stir and leave it for 2 minutes.
- Add water and let it boil for 5 minutes.
- After that reduce heat to low flame and let it cook for 15 minutes.
Tips, Notes, and Variations
- May substitute 1 teaspoon garlic powder for crushed garlic
- It took me several minutes more than 15 to cook it down in the last step.
- "Parampara" Butter Chicken Mix is the spice mix Sri found for me in an Indian food store in North Carolina's Triangle area.
