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Garlic Flavored Chicken Curry

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Anonymous (not verified)
  Chicken pieces/Chicken breasts 4 Pound
  Onions 2 , chopped
  Peanut oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Curry paste 2 Teaspoon
  Grated ginger 2 Teaspoon
  Canned coconut milk 8 Ounce
  Tomato sauce 6 Ounce
  Salt 2 Teaspoon
  Lemon grass/Lemon juice 2 Teaspoon
  Turmeric 1 Teaspoon
  Preserved ginger 1 Tablespoon
  Chopped cashews 1 Tablespoon
  Almonds 1 Tablespoon
  Coconut flakes 1 Tablespoon
  Candied kumquats 1 Tablespoon
  Raisins 1 Tablespoon

Wash the chicken pieces and pat dry.
Set aside.
In a large heavy skillet fry the onions in the heated oil.
Stir in the garlic, curry paste and ginger.
Add the chicken pieces and fry until browned.
Add the coconut milk, tomato sauce, salt, lemon grass and turmeric.
Simmer, stirring occasionally, for about twenty to thirty minutes, or until the meat is tender.
Transfer to a serving platter.
Surround with bowls of the condiments.
Variation: Instead of the above spices, you can substitute Mulligatawny Paste and you'll have Chicken Mulligatawny.

Recipe Summary

Side Dish
Stir Fried

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