Pakistan Chicken Curry

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Pakistan Chicken Curry Ingredients

8 Pieces chicken; with or	3 tb Curry powder mix
1 lg Onion; chopped or sliced	1 cn Water (from tomato sauce)
3 Cloves garlic; chopped	Cayenne (to taste)
1 cn (15 oz) tomato sauce	Salt and pepper (to taste)
1 lb Fresh tomatoes (or 1- 14 1/2	Vegetable or canola oil
1 Bay leaf	Chicken bouillon cube

Instructions for Pakistan Chicken Curry

Saute onions in oil until translucent. Add the curry mix, and bay leaf. Stir for about 30 seconds, until spices are mixed. Add fresh tomatoes or can of diced tomatoes. Add chicken and cook for 3 to 5 minutes more. Add tomato sauce, water, and garlic. (The garlic can be sauted with the spices but this will give a more bitter taste.) Bring to a boil, reduce heat and simmer (covered) for approximately 40 minutes. Remove lid and continue to cook another 40 minutes or until sauce has reduced and somewhat thick. Serve over rice. NOTES : I like to use chicken thighs and legs. Less bony sections to eat around. I use 2 to 4 tablespoons of curry powder mix, depends on how spicy persons I serve want it. Cubed lamb or beef can be used instead of Chicken. (Approximately 2 pounds) Recipe by: Iris Dunaway Posted to MC-Recipe Digest V1 #694 by hister@juno.com (Iris E. Dunaway) on Jul 27, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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