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Receta Pakistan Chicken Curry
by Global Cookbook

Pakistan Chicken Curry
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Ingredientes

  • 8 piece chicken, with or possibly without skin
  • 1 lrg Onion, minced or possibly sliced
  • 3 x Cloves garlic, minced
  • 1 can (15 ounce) tomato sauce
  • 1 lb Fresh tomatoes (or possibly 1- 14 1/2 ounce can, diced), minced
  • 1 x Bay leaf
  • 3 Tbsp. Curry pwdr mix
  • 1 can Water (from tomato sauce)
  •     Cayenne (to taste)
  •     Salt and pepper (to taste)
  •     Vegetable or possibly canola oil
  •     Chicken bouillon cube (optional)

Direcciones

  1. Saute/fry onions in oil till translucent/soft. Add in the curry mix, and bay leaf.
  2. Stir for about 30 seconds, till spices are mixed. Add in fresh tomatoes or possibly can of diced tomatoes. Add in chicken and cook for 3 to 5 min more. Add in tomato sauce, water, and garlic. (The garlic can be sauted with the spices but this will give a more bitter taste.) Bring to a boil, reduce heat and simmer (covered) for approximately 40 min. Remove lid and continue to cook another 40 min or possibly till sauce has reduced and somewhat thick.
  3. Serve over rice.
  4. NOTES : I like to use chicken thighs and legs. Less bony sections to eat around. I use 2 to 4 Tbsp. of curry pwdr mix, depends on how spicy persons I serve want it. Cubed lamb or possibly beef can be used instead of Chicken. (Approximately 2 pounds)