Cookbook:Curry Chicken II

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

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.



  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.