Salt to taste

5 tbsp. cooking oil

1 c. water

 

 

Cut the c o oking onions, ginger and garlic into smaller pieces.   Put them into a food processor and mince finel y .   Skin and cut potat o es into quarters.   Mix the curry powder with some water to ma k e a paste.   Heat oil in a non-stick Dutch oven.   Stir-f r y the min c ed oni o n mixture until fragrant.   Add in the

curry paste and stir-fry, mixing well f o r 2 minutes.   Add the chicken and potatoes.   Mix well.   Cook, covered, for about 2 minutes.   Add sour cream and water.   Mix well.   Bring to boil and reduce heat to simmer.   Cook, covered, on low heat for about 30 min u tes.   Curry t astes best if prepared ahead and served later with hot fluffy rice or a thick whole m eal bread.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN CURRY

 

 

 

10 chicken drumstic k s (or other cuts)

3 med. potatoes

4 tbsp. curry powder (or more if

desired)

8 oz. sour cream

2 lg. cooking onions

2" piece f r esh ginger

3 cloves garlic

Salt to taste

5 tbsp. cooking oil

1 c. water

 

 

Cut the c o oking onions, ginger and garlic into smaller pieces.   Put them into a food processor and mince finel y .   Skin and cut potat o es into quarters.   Mix the curry powder with some water to ma k e a paste.   Heat oil in a non-stick Dutch oven.   Stir-f r y the min c ed oni o n mixture until fragrant.   Add in the

curry paste and stir-fry, mixing well f o r 2 minutes.   Add the chicken and


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