Chicken Curry
A favorite of mine, which I would often help my grandmother and mother to prepare for the family. Whenever we had curry at home in the U.S., it would probably be chicken curry!
Ingredients:
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 2 green onions, chopped
- ¼ green bell pepper, seeded and chopped
- ¼ red bell pepper, seeded and chopped
- 2 to 3 cloves garlic, finely chopped
- 1 tbsp curry powder
- ¼ tsp turmeric
- ½ tsp cumin
- ½ tsp garam masala
- 1 sprig thyme or ½ tsp dried thyme
- ¼ tsp celery salt
- 1 cup water
- 1½ lbs chicken pieces
- 1 medium potato, peeled and cubed
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tsp tomato paste
Directions:
Heat oil in a medium saucepan and sauté onions, bell peppers, and garlic until onion is tender and golden.
In a small bowl mix curry powder, turmeric, cumin, garam masala, thyme, and celery salt with enough water to form a smooth paste. Add to the onion mixture; rinse out bowl with a bit more water and add to mixture. (Reserve remaining water). Fry over high heat until the curry paste is quite dry, stirring frequently to prevent burning.
Add chicken and stir well. Fry over high heat for a few minutes, then reduce to medium heat. Add potato, salt, pepper, and tomato paste and cook 5 minutes. Add remaining water and stir to immerse potatoes in liquid.
Cover and cook on medium low heat until chicken and potatoes are cooked, about 25 minutes, stirring occasionally. Serve hot.
