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. :)


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


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)