Thursday, November 13, 2003

Three days’ and nights’ pursuit, no food, no rest, and no sign of our curry but what bare rock can tell

We made chicken curry weeks ago, and fully intended to post it, pictures and everything, but well, the computer died and the post languished. But after much searching, and a FedEx delivery from Dell, we managed to find it again.

Thank goodness, because chicken curry is de-licious.

First, get the authentic recipe from Shyamasree. This recipe is the real deal.

Oh, and don't forget to thank her.

Thanks Shyamasree!!! :)
What you need:
Boneless, skinless chicken
1 big onion, chopped up
1 big diced tomato
1 diced bell pepper
Fat-free yogurt

You also need spices. Lots of spices.
Whole cumin (1 teaspoon), 2 bay leaves, whole green cardamon (4-6 pieces), a cinnamon stick, whole cloves (2-3 pieces), ginger root (peeled and mixed into a paste), salt, turmeric powder (1 teaspoon), whole green chilis (if you want it to be hot ... and who doesn't?)

Add enough oil to cover the bottom of a deep frying pan, and heat. Fry onion until golden brown on medium heat. In the meantime, add all the aforementioned spices.

(If the dish is dark brown here, taste it. If it tastes awful, it's burned and you need to chuck it and start over. Not that this has ever happened to us.)
When the onion is done, add the tomato and bell peppers. Mix thoroughly.
Add chicken pieces & mix. Cover, cook in high heat. Check it in 2-3 minutes and stir. Water will come out of the chicken pieces. In a bowl, mix 5-6 tablespoons of yogurt with 1-2 tablespoons of sugar and 1-2 tablespoons of water. Pour it onto the half-done chicken.
Depending on the concentraton of the curry, you can add some more water. Boil it until the chicken is tender, all the water has come out, and the curry is concentrated. You'll have to stir it occasionally to keep it from sticking to the bottom of the pan. Optional: add some butter during the last 2-3 minutes of boiling.

Enjoy your meal with rice or a tortilla (rice is better)!


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