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Chicken Curry Rangoon Style

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Ingredients
  Fryer chicken 5 Pound, disjointed (2, 21/2 Pound Each)
  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

GETTING READY
1) Wash the chicken thoroughly, pat dry and rub with a mixture of saffron, curry powder and soy sauce.
2) Grind or finely mince the onions, garlic and chili peppers together.

MAKING
3) In a deep skillet, saute the onion mixture in the oil, until browned.
4) Stir in the chicken and saute until lightly browned.
5) Then stir in the water, cinnamon, bay leaves and salt.
6) Cook, covered over a low heat for 45 minutes, or until the chicken is tender.
7) Remove and discard the bay leaves.

SERVING
8) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Braising
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
4

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