Ingredients
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3
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1
-
2
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3
-
1
-
1
-
1
-
1/2
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1/2
-
-
-
-
-
-
Directions
Indian Chicken Curry II,”This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.” From Allrecipes.com,As a whole, my family liked this: ‘weird, but I like it’ said daughter #1, ‘ I’d give it 6 out of 5 stars!’ raves my husband, and daughter #2 said, I like it and would eat it again if the sauce was a dip and the chicken was plain.’ Me–chef in residence, give it 4 bright stars! Extremely flavorful bordering on rich. Definitely serve with a refreshing palate cleanser such as cucumbers, yogurt, or fresh cold water! I served it with plain white rice. Basmati or Jasmine rice are recommended, but used what I had on hand. Also a green salad as a side for nutrition and color.The substitutions I made: used dry ginger instead of grated fresh gingerroot and reconstituted lemon juice, adjusted accordingly. Beautiful color and easy to make.Next time I may add peas, back off on the cayenne pepper, and use fresh ginger root and fresh lemon juice from real lemons. Thanks for this recipe!
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Steps
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1
Done
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Heat Olive Oil in a Skillet Over Medium Heat. Saute Onion Until Lightly Browned. Stir in Garlic, Curry Powder, Cinnamon, Paprika, Bay Leaf, Ginger, Sugar and Salt. Continue Stirring For 2 Minutes. Add Chicken Pieces, Tomato Paste, Yogurt, and Coconut Milk. Bring to a Boil, Reduce Heat, and Simmer For 20 to 25 Minutes. |
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2
Done
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Remove Bay Leaf, and Stir in Lemon Juice and Cayenne Pepper. Simmer 5 More Minutes. |
