Chicken Curry (dhawan) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken breast, boneless and skinless
2 tbsp: Oil,
1/2 tsp: Cumin,
4: Cardamom seeds,
1: Thai chile,
2 Cloves: ,
2 medium: Onion, finely chopped
3: Tomato, whole peeled
1 tsp: Ginger paste,
1 tsp: Garlic paste,
2 tsp: Soy sauce,
1 1/2 tsp: Garam masala,
1 tsp: Chilli powder,
1/4 tsp: Pepper,
3/4 cup: Water,
Directions:
Clean the chicken, making sure to cut off all fat. Heat the oil, then
brown the cumin seeds and cardamom. Add the Thai chile (be careful of
the fumes) and cloves. Add the chopped onion, then cook until brown.
Then add the tomatoes, ginger paste, garlic paste, and soy sauce.
Cook together until all has a pasty texture. Add remaining spices and
mix well. Put in the chicken, and stir until coated well with the
paste.
Cook for five to seven minutes, then add the water. Cover and cook
until tender, about 20 minutes. Remove the chile before serving.
Garlish with fresh cilantro and serve with cooked rice.
Poonam Dhawan, Austin American-Statesman, 5/20/92
Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking
Source from luhu.jp
brown the cumin seeds and cardamom. Add the Thai chile (be careful of
the fumes) and cloves. Add the chopped onion, then cook until brown.
Then add the tomatoes, ginger paste, garlic paste, and soy sauce.
Cook together until all has a pasty texture. Add remaining spices and
mix well. Put in the chicken, and stir until coated well with the
paste.
Cook for five to seven minutes, then add the water. Cover and cook
until tender, about 20 minutes. Remove the chile before serving.
Garlish with fresh cilantro and serve with cooked rice.
Poonam Dhawan, Austin American-Statesman, 5/20/92
Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking
Source from luhu.jp