Meat/Chicken Curry

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

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

$Id: chicken_curry,v 1.2 2019/08/24 13:16:26 deaven Exp $