chicken curry

"this recipe comes from "master chefs cook kosher". it's not too spicy and goes well with rice"
 
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Ready In:
55mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • mince the garlic, ginger and chiles in a food processor.
  • heat oil in skillet.
  • add onions, and brown, about 5 minutes.
  • add chile mixture, saute for 1 minute, add 1-2 tbsp water and form into a paste.
  • add the additional spices, 2 more tbsp of water and cook 2-3 minutes.
  • stir in tomatoes.
  • add the chicken and cook until browned, add salt and 1/2 c water, cover, simmer for 30 minutes or until chicken is cooked through.
  • garnish with cilantro.

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Reviews

  1. excellent recipe! I used 8 peppercorns, 4 chilies ;-) hehe, 7 cloves of garlic, and about 3 dashes of cayenne hehe. :-) DELICIOUS!!!!! just yummy!!! Had this with Basmati rice and some green beans quickly fried crisp in garlic butter. :-) Tasty meal! thanks chia!!!
     
  2. Thanks for a great recipe. I never had chicken curry before and I looked through countless recipes before deciding on yours, and I'm glad that I picked this one, it is a keeper. The only ingredient that I didn't have was the cardamom, and it's on my shopping list for the next time I go to the store. The other thing that I liked about it is, that it is low carb.. I am diabetic and that is important to me. Delicious, easy and healthy. What more is there to say but thanks again.
     
  3. DH and I really liked this recipe. I am giving it 5 stars because I thought the spice proportions were spot on, and required no modifications, which is not something I can say about a lot of the other curry recipes I have tried. My only problem with the recipe is that the consistency was very watery and we like it a lot thicker. DH said it appeared to have the right consistency before he added the 1/2 cup of water at the end. Next time, I will add only 1/4 cup or none at all and see how we like it. Thanks, Chia.
     
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RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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