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Chicken - Chicken Curry My version of a comforting warm Indian dinner. Gather the spices:
a heavy hand of cumin and coriander in equal quantities turmeric, mostly for color cinnamon cardamom cloves nutmeg mace ground fennel black pepper dried chilis cayenne pepper Heat a neutral oil (sunflower) until shimmering. Add your spice mix all at once and saute 10 SECONDS Add onions - yellow cooking salt to taste Cook until onions are soft and lightly browned, maybe 10 minutes. Stir in: garlic - twice as much as ginger ginger jalapeno (if you have it) thick concentrated tomatoes Cook just until fragrant, maybe 30 SECONDS. Stir in previously salted chicken thighs, cut however you want them, or cut for shredding. Smaller pieces absorb the spicy sauce better than big pieces. Cook to let the spices marry with the chicken. If it is a large quantity roast it in the oven so the heat is more even. Shred the chicken if desired, or cut a bit smaller, if you want. ~If making a large quantity to hold then reheat, hold it at this point so the spices have even more time to marry with the chicken. Simmer in: coconut milk to taste coconut cream to taste cilantro, if I have it Enjoy.
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