Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the c
o
oking onions, ginger and garlic
into smaller pieces.
Put them into a food processor and mince finel
y
.
Skin and cut potat
o
es into quarters.
Mix the curry powder with some water to ma
k
e a paste.
Heat oil in a non-stick Dutch oven.
Stir-f
r
y the min
c
ed oni
o
n mixture until fragrant.
Add in the
curry paste and stir-fry, mixing well f
o
r 2 minutes.
Add the chicken and potatoes.
Mix well.
Cook, covered, for about 2 minutes.
Add sour cream and water.
Mix well.
Bring to boil and reduce heat to simmer.
Cook, covered, on low heat for about 30 min
u
tes.
Curry
t
astes best if prepared ahead and served later with hot fluffy
rice or a thick whole
m
eal bread.
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CHICKEN CURRY
10 chicken drumstic
k
s (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if
desired)
8 oz. sour cream
2 lg. cooking onions
2" piece f
r
esh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the c
o
oking onions, ginger and garlic
into smaller pieces.
Put them into a food processor and mince finel
y
.
Skin and cut potat
o
es into quarters.
Mix the curry powder with some water to ma
k
e a paste.
Heat oil in a non-stick Dutch oven.
Stir-f
r
y the min
c
ed oni
o
n mixture until fragrant.
Add in the
curry paste and stir-fry, mixing well f
o
r 2 minutes.
Add the chicken and
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