Pakistan Chicken Curry
curry, indian, poultry
8 pieces chicken -- with or
1 without skin
1 large onion -- chopped or sliced
3 cloves garlic -- chopped
1 15 oz can
1 lb fresh tomatoes (or 1- 14 1/2
1 oz can,diced) --
1 chopped
1 bay leaf
3 tablespoon curry powder mix
1 can water (from tomato sauce)
1 cayenne (to taste)
1 salt and pepper (to taste)
1 vegetable or canola oil
1 chicken bouillon cube
1 (optional)
1 tomato sauce
Saute onions in oil until translucent. Add the curry mix, and bay leaf. Stir for about 30 seconds, until spices are mixed. Add fresh tomatoes or can of diced tomatoes. Add chicken and cook for 3 to 5 minutes more. Add tomato sauce, water, and garlic. (The garlic can be sauted with the spices but this will give a more bitter taste.) Bring to a boil, reduce heat and simmer (covered) for approximately 40 minutes. Remove lid and continue to cook another 40 minutes or until sauce has reduced and somewhat thick. Serve over rice.
Recipe By : Iris Dunaway
From: Iris E. Dunaway Date: 27 Jul 97 Mastercook Recipes (Mailing List) Ä
Yield: 8 servings