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No Holds Barred Chicken Curry
Traditional South Indian Chicken Curry
3 large boneless, skinless Chicken breasts, chopped
5 Tbls. clarified butter (ghee) or corn oil
3 large onions, diced
6 cloves garlic, minced
3/4 inch piece of fresh Ginger-root, minced
20 oz. canned, crushed tomatoes
1/2 cup Coconut milk
3 cups Chicken Stock
2 cups BASMATI rice
Pinch of Saffron
1 Tbls. Whole Coriander
1 tsp. Whole Cumin
1/4 tsp. ground tumeric
2 Tbls. Chopped FRESH cilantro
Kosher salt, to taste
Pinch of Garam Masala
Cayenne Pepper

 

This is the Chicken Curry recipe to end all Chicken Curry Recipes!

Fry the onions, garlic, and ginger root with the clarified butter or corn oil until it reaches a medium brown color in a medium-sized sauce pan.

Grind coriander and cumin and add to the pan with the Tumeric and fry for an additional 2 minutes. Remove contents from pan and place into a blender with 1/4 cup of COLD water. Blend onion mixture until it is smooth,(Yes, blend the onion mixture).

Remove from blender and place back into the pan with the crushed tomatoes and chicken. Add a touch of water if too thick, but be careful the chicken will make it's own moisture as it cooks.

Cook for 1 hour on low (simmer) stirring occassionally. During the last 10 minutes of cooking time, add the Coconut Milk, Cilantro, and Garam Masala and cook until the hour closes.

Add the salt and Cayenne Pepper to your taste. Cook the rice on low with the Chicken Stock and pinch of saffron leaves for 20 minutes. The result will be a deep orangy-colored chicken stew served over the top of a mound of fragrant yellow rice.

Serve with toasted pita bread for mopping up the fantastic gravy and enjoy!

Preparation Time: 1.5 hours Serves: lots
Recipe Origin: India
Submitted by:
Tony R.
Michigan
United States
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