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| John Oliver School
[Night Classes] : Oct. 15 & 22, 2007 (6:30pm - 9:30pm) |
| Fast and Easy Indian Vegetarian Cooking |
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Learn how to create dinner meals
fast & easy...and economical too.
Join me and learn the easiest methods
& tips on making... |
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| Recipes > Chicken Curry |
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| Chicken Curry |
| Ingredients : |
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2 1/2 lbs. whole chicken 1.1 kg |
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3 Tbsp. vegetable oil 45 mL |
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1/2 tsp. ginger paste 2.5 mL |
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1/2 tsp. garlic (crushed) 2.5 mL |
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1 medium tomato (chopped) 1 |
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1 tsp. curry powder 5 mL |
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1 Tbsp. salt 15 mL |
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4 Tbsp. yogurt (optional) 60 mL |
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4 medium potatoes (cut up) 4 |
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4 Tbsp. crispy fried onions* 60 mL |
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1/4 tsp. chili powder (optional) 1.2 mL |
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1/2 tsp. garam masala 2.5 mL |
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2 Tbsp. cilantro (chopped) 30 mL |
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1/2 tsp. saffron 2.5 mL |
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| Directions : |
| 1. Cut chicken into small pieces. |
| 2. In a large saucepan, heat oil on medium high. Add ginger paste, garlic, tomato and curry powder. Fry for 1 minute. |
| 3. Add chicken pieces, salt and yogurt (if using) and cook for 20 minutes. |
| 4. Add potatoes and cook until potatoes and meat are tender - approximately 25 minutes. |
| 5. Add crispy fried onions, chili powder (if using), garam masala, chopped cilantro and saffron. Let simmer for |
| 5 minutes before serving. |
| Serves 4 |
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| Note: Crispy fried onions are sold in packages in East Indian grocery stores. They can also be prepared by slicing onions into thin circles, heating oil in a pan and deep-frying them until they turn golden brown. Remove them from the pan, drain and cool on a baking tray. Store in an airtight container for up to 8 months. |
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