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Red Chicken Curry
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Tablespoon Garam Masala
Teaspoon Turmeric
Teaspoon Red chile powder
Tablespoon Paprika
Large Chicken fryer; about 4 pounds, cut into 10 pieces
/4 Cup Vegetable oil
Cup Chopped onions
Salt
Freshly ground black pepper
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Teaspoon Chopped garlic
Cup Chopped fresh tomatoes; peeled, seeded and chopped
Teaspoon Grated fresh ginger
Cup Chicken stock
/2 Fat; 0 Other Carbohydrates
In a small bowl, combine the Garam Masala, turmeric, chili powder, and
paprika. Mix well. Season the chicken with salt and the above spice blend.
Set aside. In a large saute pan, over medium heat. Add the oil. When the oil
is hot, add the chicken and brown for about 3 to 4 minutes on each side.
Remove and set aside. Add the onions to the pan. Season with salt and
pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes and
ginger. Continue to saute for 1 minute. Add the chicken stock and reserved
chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to
medium−low and simmer for about 25 to 30 minutes or until the chicken is
tender. Remove from the heat and serve with rice.
Yield: 6 servings
Red Chicken Curry
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