Chicken Curry
April 13, 2003
1/2 kilo chicken, cut into serving pieces
1 tbsp vegetable oil
1 small ginger, cut into strips
3 cloves garlic, minced
1 small onion, minced
1 medium sized carrots, cut into cubes
3 pcs. potatoes, cut into cubes
1 cup water
2 tbsp. curry powder
1/3 cup evaporated milk or 1/3 cup coconut milk
green and red bellpepper
salt and pepper to taste
1. Saute galic and onion in oil, saute in chicken pieces for 3 to 5 minutes or until chicken turns lightly brown. Put water, cover and allow to boil.
2. When it starts to boil, season with salt and pepper and add curry poweder. Cover and boil for 20 minutes until the chicken is cooked. Add in carrots and potatoes.
3. Boil until vegetables are almost done.
4. Add in red and green bell pepper and cook for a few minutes.
5. Add milk, stir and cook for another 2 minutes.
This recipe is a family favorite. We used to put a type of curry powder bought in the middle east called Mehran. It's really a lot different from the curry powders bought in grocery stores here. Use just a little amount of curry as sometimes other brands could be so strong it gives off a bitter taste. But if you are going to use Mehran, you can put more, as spicy as you want your chicken curry to be as Mehran doesn't give a bitter after taste.
April 13, 2003
1 tbsp vegetable oil
1 small ginger, cut into strips
3 cloves garlic, minced
1 small onion, minced
1 medium sized carrots, cut into cubes
3 pcs. potatoes, cut into cubes
1 cup water
2 tbsp. curry powder
1/3 cup evaporated milk or 1/3 cup coconut milk
green and red bellpepper
salt and pepper to taste
1. Saute galic and onion in oil, saute in chicken pieces for 3 to 5 minutes or until chicken turns lightly brown. Put water, cover and allow to boil.
2. When it starts to boil, season with salt and pepper and add curry poweder. Cover and boil for 20 minutes until the chicken is cooked. Add in carrots and potatoes.
3. Boil until vegetables are almost done.
4. Add in red and green bell pepper and cook for a few minutes.
5. Add milk, stir and cook for another 2 minutes.
This recipe is a family favorite. We used to put a type of curry powder bought in the middle east called Mehran. It's really a lot different from the curry powders bought in grocery stores here. Use just a little amount of curry as sometimes other brands could be so strong it gives off a bitter taste. But if you are going to use Mehran, you can put more, as spicy as you want your chicken curry to be as Mehran doesn't give a bitter after taste.
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