3 lb whole Chicken
21/2 tbsp Madras Curry Powder
2 tbsp chopped onion
1 tbsp chopped garlic
1 tsp roasted ground cumin
4 medium size potato
1 tsp dry thyme
1 tsp fresh chopped ginger
2 tbsp oil
2 tsp tomato paste
2 tbsp chopped scallions
salt and pepper to taste
Dash of onion, garlic, black pepper and paprika
Cut chicken, steam for a few minutes in boiling water, and seasoned with garlic, onion, black pepper, and paprika overnight.
Cut potatoes into cubes and set aside.
In large pot, heat oil and add chopped garlic, saute for a few minutes, add onions, then ginger and let it cook for a few seconds.
Mix curry powder and roasted cumin in a small bowl with water to make a paste and add to the pot.
Continue to cook for a few minutes.
Add chicken and potato. Cook for about 5 minutes. Add tomato paste, salt and pepper.
Cover chicken with boiling water. Make sure the chicken and potato is covered with water. Place lid over pot.
Cook until chicken and potatoes are soft .
Serve with rice or roti.
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