Cookbook:Curry Chicken II

Curry Chicken II
Category	South Asian recipes
Servings	4
Time	45 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Curry | Indian cuisine

The original contributor of this recipe left the following comment:

"My colleague Venayagaratnam ("Sri" from Sri Lanka) gave me this recipe, and I enjoyed it the first time I made it."

Ingredients

• 2 tablespoon olive oil or other vegetable oil
• 1 large onion, chopped
• 8 pieces chicken thighs, cut up
• 1 teaspoon salt
• 1 clove garlic, crushed (see notes)
• 1 small piece fresh ginger, crushed
• 2–3 tablespoons butter chicken masala powder
• 1½ cups water

Procedure

1. In a cooking vessel over medium-high heat, add oil and chopped onion, and sauté until light brown.
2. Add chicken and salt, and leave for 3–5 minutes, stirring in between.
3. Add crushed ginger and garlic, and stir for 2 minutes. Stir in masala powder, and cook for 2 minutes.
4. Add water, and let it boil for 5 minutes.
5. Reduce heat to low, and let it cook for 15 minutes, or until the liquid has reduced.

Notes, tips, and variations

• You may substitute 1 teaspoon garlic powder for crushed garlic
• "Parampara" butter chicken mix is the recipe's original spice mix found in an Indian food store in North Carolina's Triangle area.