Chicken Curry
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Posted In: Poultry
Page Views: 4309 views
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Course: lunch/snacks
PrintOther Info
servings: 2-4Ingredients
|
U.S. |
Ingredients |
European |
|
1 |
Onion (medium) |
1 |
|
2 |
Tomatoes |
2 |
|
½ lb |
Boiling potatoes |
250 g |
|
2 |
Garlic cloves |
2 |
|
2 tsp |
Ginger (fresh) |
2 tsp |
|
6 Tbs |
Oil |
90 ml |
|
2 Tbs |
Curry powder |
2 Tbs |
|
2 Tbs |
Soy sauce |
2 Tbs |
|
1 tsp |
Turmeric (ground) |
1 tsp |
|
1 tsp |
Chili powder |
1 tsp |
|
1 c |
Chicken broth |
240 ml |
|
1 Tbs |
Dry white wine |
1 Tbs |
|
2 lbs |
Chicken breasts (boneless, skinless) |
1 kg |
|
To taste |
Salt and pepper |
To taste |
|
1 c |
Yogurt (plain) |
240 ml |
Directions
1. Chop onion and tomatoes. Cube potatoes, and mince garlic and ginger. Set all these aside.
2. Heat oil in wok or heavy large skillet over medium-high heat.
3. Add onion and stir-fry until translucent, about 5 minutes.
4. Add tomatoes, garlic, ginger, curry powder, soy sauce, turmeric and chili powder, and stir 4 minutes.
5. Mix in potatoes, broth and wine.
6. Cover and simmer 10 minutes.
7. Add chicken. Cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes.
8. Add yogurt.
9. Season to taste with salt and pepper. Serve immediately. (After yogurt has been added, don’t heat the curry to a boil or it may separate).
Notes: This recipe can be a bit of a stretch for volunteers with limited access to imported foods. It is well worth the effort though, to gather the ingredients – this recipe is very good. You can make your own chicken broth for this recipe*, or used canned broth, or a bouillon.
Substitutions: Fresh ginger/Powdered ginger. Turmeric/Curry powder.
References: *See the Chicken Broth recipe.