My Gift to the World

Pamela's Chicken 65 Curry

Serves 4-5, eat with Indian bread -- naan, roti or chapathis. This recipe is very easy -- there are just a lot of ingredients.

Enjoy!

STEP ONE
Combine in blender or food processor:
2-3 whole cardamom pods
8-10 whole cloves
1/2 tsp tumeric powder
1 tsp chili powder
2 tsp salt
3 whole green chilis
4 tomatoes, quartered ('country' tomatoes if made in India)
3 tsp ginger/garlic paste (1 1/2 tsp mashed ginger; 1 1/2 tsp mashed garlic)
5 small onions, quartered
3/4 cup plain yogurt

Mix in blender/processor until completely smooth

STEP TWO
Heat medium/large saucepan
Add 1/2 cup vegetable oil until hot
Add the blended curry mixture from Step One to hot pan/oil
Simmer on medium/high heat, covered, while preparing Step Three. Stir occasionally.

STEP THREE
In a medium/large bowl combine:
3-4 boneless skinless chicken breasts, cut into bite-sized pieces
1 large onion, sliced
1/2 tsp orange food coloring ('orange red' color powder if in India)

Add this chicken/onion/color mix to the saucepan in Step Two. Simmer on medium/high heat for 30 minutes. Stir occasionally.

STEP FOUR
Combine in clean blender/food processor:
1 cup whole cashews
1 1/2 cup water

Mix in blender/processor until completely smooth. After chicken curry in saucepan has cooked for at least 30 minutes, add this cashew mix to the saucepan. Simmer for another 10 minutes. Stir occasionally.

Serve and Enjoy!

Comments

Maggie said…
I'm so excited to try this! Can the next recipe you show be how to make Alu Partaha & Mutter Paneer please.

Thanks Queen M!

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