Chicken Curry
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Yield: 6 servings
A curry recipe RICH in flavor, which improves with age. Given to me by my friend John.Ingredients:
2 tbs. veg. oil1 tsp. brown mustard seeds
10-12 curry leaves (optional)
1 med onion, chopped
1 tbs. finely chopped ginger
1 tbs finely chopped garlic (you can substitute 1 tbs. ginger-garlic paste (total) for these two if you have it)
3 lbs. raw boneless chicken in 1 1/2 inch cubes
2 tbs. Madras Curry paste
2 tbs. Mild Curry paste
3 med. tomatoes diced or 1 large can diced tomatoes
Instructions:
Heat oil to near smoking point in skillet or wok. Toss in mustard seeds and cover immediately--they pop! When popping stops, toss in curry leaves and cover again--they sizzle like crazy. When the sizzling stops add chopped onion and sautThis recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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