Val's Chicken Curry

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Ingredients

4 chicken leg quarters
3 tablespoons Sharwood’s Hot Madras Curry Powder
1 teaspoon Fern’s Hot Mango Pickle in oil (or substitute minced hot chi
1 teaspoon Indian Hot Lime Pickle
1 whole bunch celery, including tops, chopped
2 pounds onions, chopped
1 teaspoon powdered ginger
1 small can tomato paste
Garlic powder to taste
1 tablespoon Cornstarch or tapioca starch, dissolved in water, optional
Saffron, optional
2 cups uncooked long grain rice
Assorted side dishes
Chutney

Preparation

1
Bake chicken in oven for about 45 minutes at 350F to de-fat.
2
Then place chicken in a large pot, cover with water and boil until very tender, adding celery and onions.
3
Then remove meat from bones (discard bones and skin).
4
Pour off and reserve half the stock for another use.
5
Add ginger, tomato paste, garlic powder and salt to taste.
6
Simmer until thickened; thicken with cornstarch if necessary.
7
Then stir in the curry powder, hot mango pickle and hot lime pickle.
8
Boil rice according to package directions (4 1/4 cups water, covered for 20 minutes).
9
Season the rice with saffron, if desired.
10
Serve with rice and assorted side dishes as follows:
11
Musts: chopped onion, banana slice, cashews or peanuts, chopped tomatoes
12
Optional: grated coconut, chopped boiled egg, thinly sliced cucumbers, chopped celery
13
Serve with Major Grey Chutney or Sharwood’s Indian Chutney Sauce.
.

Tags:

rice
chicken
Indian
curry

Yield:

6.0 servings.

Added:

Monday, June 6, 2011 - 7:59pm

Creator:

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