Chicken Curry
From THE IRISH INN
Ingredients
1/4 cup extra virgin oil Directions Heat olive oil in a deep frying pan. Add chopped onion and cumin and cook until onions are translucent. Add all spices, garlic, sugar, salt, and tomato ingredients. Now add the chicken pieces to mixture and squeeze the lemon juice onto them. As the meat heats, keep moving the chicken pieces for at least five minutes until they are liberally coated and beginning to cook. Let the chopped chilis rain over the chicken, and then add the yogurt. Stir and keep the mixture moving for another two minutes, and then pour in the milk. Bring to boil, stirring often for five minutes. Simmer for one hour on medium low heat. Remove from heat and take out bay leaves and cinnamon bark or sticks. Garnish with coriander leaves. Serving This very easy chicken curry recipe will feed eight people. A beautiful way to serve it is in the middle of a huge platter surrounded by light and fluffy basmati rice with real edible flowers at the four cardinal points. Naan or mango kulcha are breads that go great with chicken curry, and you may wish to serve other Indian dishes made from eggplant, spinach, or peas as side dishes. Find a CD of Indian classical music to play for your guests, and wear a salwar chemise or kurta pyjamas to complete the sub-Continental mood. Taj Mahal beer, mango lassis (fresh mango and yogurt shakes), or masala chai go well with this sort of dinner. |
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