Debs Americanized Indian Chicken Curry |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My mother in law made an awesome chicken curry. She was Burmese and British so you know she could make some kick ass curry! I have taken the curry and Americanized it just a tad and I believe I have found a wonderful balance of flavors and spice so that everyone could enjoy it! Read more ! Ingredients:
1 roasted deli chicken, meat removed and cut up into bite size pieces |
3 russet potatoes, peeled,cubed and par boiled |
1 large onion, chopped |
1 can tomatoes, chopped |
1 can coconut milk |
1 teaspoon cumin seeds |
1 tablespoon cumin |
2 tablespoons oil |
3 to 3 1/2 cups chicken broth |
2 cloves garlic, minced |
4 to 5 tablespoons mild curry paste |
1 teaspoon minced ginger |
4 cups cooked rice |
tomato relish recipe follows |
1/3 cup fried garlic slices( about 6 cloves, sliced thin and fried golden brown ) this is a garnish and really adds to the dish, so don't leave out |
8 poppadums(found in international stores) fried to golden brown and drained |
salt and pepper to taste |
tomato relish |
1 tomato, seeded and chopped |
1/2 onion, chopped |
1/3 teaspoon olive oil |
dash salt and pepper |
Directions:
1. Cook cumin seeds, garlic, ginger, and onions in oil for about 2 minutes or until onions are tender.
2. Add broth, chicken, and tomatoes and bring to a boil
3. Lower heat to medium and add potatoes, cumin, curry paste. and coconut milk.
4. Continue to cook on low heat for 15 to 20 minutes.
5. Season with salt and pepper to taste.
6. Serve over hot cooked rice.
7. Serve relish, fried garlic and poppadums on the side.
8. Curry paste can be adjusted if too spicy(just cut it down a little)
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