Ingredients
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
1
-
3
-
1
-
2
-
1
-
1
-
1
-
5
Directions
Indian Chicken Curry, My husband loves curry so I thought I’d give it a try He loved it! I didn’t have plain yogurt when I made it so I substituted some light sour cream and light coconut milk and it was scrumptious! I also used WAY less of the cayenne pepper then it called for This recipe is originally from Cooking Light Annual Recipes 2003, one of my favorites , SO GOOD!, Great, I tried this recipe and came out very well and tasty I have found an interesting recipe on an Indian website which I would like to share with everyone else: com/recipe/veg-manchurian-recipe/ www quickindianrecipes com
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Steps
|
1
Done
|
Combine First 8 Ingredients. |
|
2
Done
|
Melt Butter in a Dutch Oven Over Medium Heat. |
|
3
Done
|
Saute Onion& Garlic For 5 Minutes, Stirring Frequently. |
|
4
Done
|
Stir in Spice Mixture; Cook 5 Minutes, Stirring Frequently. |
|
5
Done
|
Add Chicken; Cook 10 Minutes, Stirring Frequently. |
|
6
Done
|
Combine Yogurt and Tomato Paste. |
|
7
Done
|
Add Yogurt Mixture, Potato and Water to Pan. |
|
8
Done
|
Bring to a Boil. |
|
9
Done
|
Cover, Reduce Heat and Simmer 1 Hour, Stirring Occasionally. |
|
10
Done
|
Serve Over Rice and Enjoy! |
