Notes:
This is one of my favorite recipes
Servings: 6
Ingredients:
chicken pieces
2 potatoes, cut into bite size
1 to 2 carrots, diced….I use shredded carrots
3 small onions or one big onion
fresh garlic….to taste
fresh cilantro….to taste
fresh ginger root…to taste
1/2 cup curry powder
3/4 cup water
Mrs. Dash
Directions:
Wash, clean and cut the excess fat and skin off of the chicken
(this cuts a ton of calories)
In a old pan not teflon, like the dutch pan I used… sautee the
onion, garlic, and ginger root until carmelized. Drop the chicken
on top of it and let it brown on one side, while that is happening
in a measuring cup fill 3/4 of the cup with water and add about
1/2 cup of curry powder and stir it up until the powder is disolved….
turn the chicken over and pour the curry water, sprinkle in some
cilantro (save a tablespoon to sprinkle on when served), drop in
about 1 to 1-1/2 carrots, and the diced potatoes (cut them so they
are bite size but not too small that they dissolve). The potatoe
thickens the gravy basically. Turn down to 3 or 4 on the stove…
Try to keep the curry in the glass because it stains. Make another
batch of curry water just in case it sticks while cooking. Pour it in
when needed and pour the re-maining portion in after it cooks down
Bout 1-1/2 hours…taste best served day 2…
serve with Basmati or long grain rice. a red bean if desired….
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Tags: Main Dish
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