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Chicken Curry, Rangoon Style

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Ingredients
  Fryer 5 Pound, disjointed (2 Units)
  Saffron 1⁄8 Teaspoon
  Curry powder 2 Teaspoon
  Soy sauce 2 Tablespoon
  Onions 3
  Garlic 3 Clove (15 gm)
  Dried ground chili peppers 3⁄4 Teaspoon
  Oil 4 Tablespoon
  Boiling water 3 Cup (48 tbs)
  Cinnamon 1 Teaspoon
  Bay leaves 2
  Salt 2 Teaspoon
Directions

Wash and dry the chicken, rub with a mixture of the saffron, curry powder, and soy sauce.
Grind or chop until very fine the onions, garlic, and chili peppers.
Heat the oil in a deep skillet, saute the onion mixture until browned.
Add the chicken and brown lightly.
Add the water, cinnamon, bay leaves, and salt.
Cover and cook over low heat 45 minutes, or until tender.
Discard bay leaves. Serve over rice.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday
Servings: 
8

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