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Bebe’s Chicken Curry Recipe

July 5th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2largeonions, chopped
  2. 3tablespoonsoil
  3. 4clovesgarlic, minced
  4. 2teaspoons freshly gratedgingerroot
  5. 1-2teaspooncurry powder
  6. 1-1 1/2teaspoonchili powder
  7. 1/4teaspoonground cloves
  8. 1/4teaspoonground cardamom
  9. 1/4teaspoonturmeric
  10. 2-2 1/2lbschicken breasts, cubed
  11. 2tablespoonscurry paste
  12. 1/2cupwater
  13. 2tomatoes, peeled and sliced
  14. 1/4cupcoconut milk
  15. 1/3cupgolden raisins
  16. 1 1/2tablespoonslemon juice
  17. salt
  18. YOGURT SAUCE

  19. 2cupsplain yogurt
  20. 3/4cupflaked coconut
  21. 1tomato, diced
  22. 1/2cucumber, diced
  23. 1/2cup choppedonions(reserved from above)
  24. 2jalapeno chiles, chopped
  25. 2teaspoons freshly gratedgingerroot

DIRECTIONS

  1. reserve 1/2 cup of the chopped onions for the yogurt sauce.
  2. In a 12 inch heavy skillet, het oil and saute the remaining onion, garlic, ginger, curry powder, chili powder, ground cloves, cardamom and tumeric.
  3. When onion is soft, add cubed chicken and saute until lightly browned.
  4. Add curry paste, water and tomatoes.
  5. Simmer until chicken is done, stirring periodically; about 7 to 10 minutes.
  6. REmove from heat; add coconut milk, raisins, lemon juice and salt to taste (This can be done early in the day).
  7. To serve reheat curry, but do not boil.
  8. Spoon over steaming rice on individual plates, garnish each with a slice of banana if desired and sprigs of cilantro.
  9. Pass the chutney, warm chapatis and yogurt sauce!
  10. For the yogurt sauce, combine all ingredients and let stand for several hours.
  11. NOTE: This dish tastes even better if you make it ahead, even up to the day before, and let the flavours ripen.

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