MOM'S CHICKEN CURRY
My mother's chicken curry. So aromatic that once in college I was picked up by my father at school after a cold, wet weekend of caving, got into our small car and said accusatorily "You had curry for dinner!!!" Like the old recipe for hare (First catch your hare) this goes more quickly if you have roasted, skinned and boned your chicken in advance. I pour a cup to cup and a half of water into the roasting pan and use this plus additional water to deglaze the pan (enough to yield one cup of defatted pan drippings in water). This gives you your cup of water that you need later in the recipe when you add the chicken.
Provided by ladimo
Categories Asian
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place Step 1 ingredients into blender or food processer & blend until smooth.
- Heat 3 T oil in a large shallow saute pan or frying pan and add the cumin and the onion mixture from step 1. Cook slowly, stirring occasionally, until water has evaporated -- about 25 minutes. Add 3 more T oil. Cook for about 10 minutes, stirring occasionally.
- When oil starts to separate from onion mixture, add Step 3 ingredients (tomato paste, curry powder, turmeric and salt)& blend thoroughly. Turn down heat and simmer for 15 minutes, stirring occasionally.
- Add torn, cooked chicken,1 cup chicken drippings in water, & 1 t fresh lemon juice (Step 4 ingredients). Mix thoroughly, coating chicken pieces. Cover and simmer about 10-15 minutes.
- Just before serving, add 1/2 pint plain nonfat yogurt, stir and heat through.
Nutrition Facts : Calories 211.3, Fat 10.7, SaturatedFat 2.1, Cholesterol 68.9, Sodium 391.5, Carbohydrate 6.8, Fiber 1.4, Sugar 3.5, Protein 22
MOM'S CHICKEN CURRY
We love this dish. It is fast and easy, too! My mom would usually serve it with a variety of condiments to go on top like coconut, pineapple, raisins, bacon, peanuts, etc.
Provided by SweetsLady
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter with curry powder.
- Blend in flour and other seasonings.
- Cook on low until smooth.
- Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
- Bring to boil. Boil for one minute or until thickened while stirring.
- Stir in chicken and lemon juice.
- Serve over rice.
- Enjoy!
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