Sunday, February 26, 2012
Ryan's Chicken Curry
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.