| |
|
- 1 whole chicken cut in pieces
- 1/2 Big Green Sweet Pepper
- 1 Big Onion, 3 Spring Onions
- 1 Bunch Coriander, 1 Bunch Parsley
- 1 inch fresh Ginger (to be grated)
- 2 tbs. tomato paste, 1/2 cup tomato sauce (Pelato)
- 1 cup sour cream or Yoghourt
- 2 lemons
- 1 glass dry white wine
- 1 Bay leaf
- Peas & Carrots to taste
- Spices : One tsp. of: Paprika ,Garamasala,
Curry Powder , Cinnamon, Cumin , Coriander, hot chili powder to taste, Salt to taste, Clove, Black pepper, Turmeric
|
Curry
Curry is a generic term primarily employed in Western culture to denote a wide variety of dishes whose origins are Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian. Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies.
Source: wikipedia.com |
|
|
Adnan's Kitchen |
Chicken Curry
() |
- Marinate chicken pieces for at least 2 hours in Lemon, white
wine, salt, 1 tsp. of cumin and 1 tsp. of Turmeric and Black Pepper.
- Chop vegetables then fry them till brown.
- If quantity is doubled then fry each separately and mix both.
- Fry all briefly with 1 tbs. of tomato paste and 2 tbs. of
sour cream or Yogurt.
- Fry chicken using also 1 bay leaf until golden.
- Add above spices to the vegetable mix and turn all together
on low fire for five minutes.
- Add half cup of sour cream or Yoghourt and 1
tbs. of tomato paste.
- Put the whole mix in a big pot and add fried browned chicken
to the mix plus potatoes and later on add peas & carrots to taste.
- Add one cup of water and 2 tbs. of tomato sauce (Pelato)
.
- Let simmer for 45 minutes.
- Add to the mix : 1/2 cup sour milk or Yogurt (boiled
with an egg ) and let simmer for about 10 minutes
Serve with rice & enjoy!
|
|
|
