A: | 2T butter |
1T canola oil | |
1t cumin seed | |
2" cinnamon stick | |
B: | 2 onions, chopped |
C: | 1/3C crystallized ginger |
6c garlic | |
2 jalapeno peppers, seeded | |
1t salt | |
D: | 12oz tomato sauce |
E: | 2T tomato paste |
2t cumin, ground | |
1/2t turmeric | |
1/2t salt | |
F: | 1C yogurt, plain |
2# chicken, cut to 1" cubes | |
G: | 3T slivered almonds |
Cayenne pepper | |
1. | Heat (A) over medium-high heat, cook for 2 minutes to release flavor. |
2. | Add (B) and cook until onions are just turning color. |
3. | Grind (C) into paste in food processor, add to onions, cook for 4 minutes. |
4. | Add (D), cook for few minutes, then add (E) and mix. |
5. | Add (F), mix, lower heat and cover. Cook for 30 minutes. |
6. | Top with (G), serve with roti, naan or rice. |
Servings: 6
$Id: chicken_curry,v 1.2 2019/08/24 13:16:26 deaven Exp $
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