Cookbook:Curry Chicken II

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

Cookbook | Ingredients | 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."



  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 variationsEdit

  • 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.