Chicken Curry

Name: Chicken Curry
Ingredients: 1/4 c. each oil and butter; 2 large onions, sliced; 3 cloves garlic, mashed; 1/2 c. finely chopped ginger; 1 tsp. each turmeric and chili powder; 1 inch stick cinnamon; 3 whole cloves; dash of black pepper; 3 Tbsp. oil or butter; 2 fryer chickens, cut up; 2 c. peeled tomatoes, chopped (canned is ok); 8 to 10 servings cooked rice

12 ingredients

7 steps

Ingredients

1/4 c. each oil and butter
2 large onions, sliced
3 cloves garlic, mashed
1/2 c. finely chopped ginger
1 tsp. each turmeric and chili powder
1 inch stick cinnamon
3 whole cloves
dash of black pepper
3 Tbsp. oil or butter
2 fryer chickens, cut up
2 c. peeled tomatoes, chopped (canned is ok)
8 to 10 servings cooked rice

Directions

1

Heat oil and butter in a medium size frying pan; saute the onions, garlic and chopped ginger about 2 minutes, stirring to prevent sticking.
2

Stir in the rest of the spices; cook 1 minute, stirring constantly.
3

Heat 3 tablespoons oil or butter in a large frying pan; brown chicken on all sides, a few pieces at a time. Return all the chicken to the pan; spoon the onion mixture over the chicken.
4

Add the tomatoes.
5

Cover and simmer gently for about 1 hour or until chicken is just tender; do not overcook.
6

Serve with steamed rice.
7

Makes 8 to 10 servings.