Ingredients
-
3
-
2
-
1
-
4
-
2
-
1/2
-
2
-
2
-
2
-
2
-
-
-
-
-
Directions
Curried Chicken,This is the best curried chicken recipe I have ever tasted. It was taken from an old”My Favorite Recipe” card that I had. I just doubled the recipe to allow for more sauce.,I’ve been making this dish since I first found it in 2008. Originally I followed it to a T, and it was so good. I’ve since doubled the curry and added cumin and coriander to it and it was to die for. I encourage you to try this if you like curry dishes.,This was great. I upped all the spices and added a little cumin and coriander for good measure. Used chicken thighs–trimmed the excess fat to cut back on the grease. Served with naan and a green salad.
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Steps
|
1
Done
|
Melt Butter in Large Frying Pan and Cook Chicken Until Brown on Both Sides. |
|
2
Done
|
Remove Chicken and Place Aside. |
|
3
Done
|
Sautee Onions Until Almost Brown. |
|
4
Done
|
Then Place Garlic and Curry and Cook For 1 Minute. |
|
5
Done
|
Then Place Ginger and Tomato Paste, Along With the Can of Chicken Broth and Mix Thoroughly. |
|
6
Done
|
Place Chicken Back Into Pan, Spooning Some of the Sauce Over the Chicken and Simmer For 45 Minutes. |
|
7
Done
|
When Done, Mix Cornstarch With the Cold Water and Stir It Into the Sauce Until Sauce Thickens Slightly. |
|
8
Done
|
Garnish With Parsley and Serve With Rice. |
