Cookbook:Curry Chicken II

Curry Chicken II
Category	South Asian recipes
Servings	4
Time	½ hour
Difficulty

Cookbook | Ingredients | Recipes | Curry | Indian cuisine

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

IngredientsEdit

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

ProcedureEdit

1. In a cooking vessel, put oil and chopped onion, and sauté until light brown.
2. In medium-high temperature, add chicken and salt and leave for 3 to 5 minutes, stirring in between.
3. Add crushed ginger and garlic and stir for 2 minutes and add curry powder and stir and leave it for 2 minutes.
4. Add water and let it boil for 5 minutes.
5. After that reduce heat to low flame and let it cook for 15 minutes.

Tips, Notes, and VariationsEdit

• May substitute 1 teaspoon garlic powder for crushed garlic
• It took me several minutes more than 15 to cook it down in the last step.
• "Parampara" Butter Chicken Mix is the spice mix Sri found for me in an Indian food store in North Carolina's Triangle area.