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Sunday, February 26, 2012

Ryan's Chicken Curry

My husband was a missionary in South Africa for 2 years.  While there a wonderful lady taught him how to make chicken curry.  She didn't use a recipe, just showed him how much to throw in.  His batches are always a tad different because he never uses a recipe.  I had him sit down today and tell me how to make it.(He has done this for me before and like an idiot I lost the recipe)  These are all approximates.  Make adjustments to suit your taste. :)

Ingredients:

4 cloves fresh garlic (crushed)
2 onions chopped
2 tablespoons grated fresh ginger
1 jalapeño pepper(we remove the seeds)chopped
1 tsp. cardamom
2 tsp. cinnamon
1 tsp. nutmeg
3 tsp. tumeric
3 tsp. red curry powder
2 tablespoons kosher salt
4 skinless boneless chicken breasts (cut into strips)
1 small bag baby carrots
5 tomatoes (diced)
5 golden potatoes (peeled and chopped)
1 can peas or 2 cups frozen peas

Instructions:

Cover bottom of large pot with oil.  Sautee onions in oil over medium heat until beginning to brown.  After onions are soft and browned.  Add garlic,ginger,jalapeño,cardamom,cinnamon, cook together for a minute.

Add salt,nutmeg,turmeric,and curry powder(always stirring don't allow to stick to bottom) Try to achieve a pasty consistency.(If it begins to stick add a little water)

Add chicken allow to cook in spices for a couple of minutes.

Add tomatoes,potatoes,carrots, and peas. Simmer on low heat for 1 hour stirring occasionally. Serve over rice.

1 comment:

Rach said...

Good golly Miss Molly! This sounds DIVINE and I WILL be making this soon. :o)

Off to pin it so I can find it again. ;o)