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Wikibooks
Curry Chicken II
The original contributor of this recipe left the following comment: "My colleague Venayagaratnam ("Sri" from Sri Lanka) gave me this recipe, and I enjoyed it the first time I made it."
Ingredients
ServingsOriginal: Serves 4
- olive oil or other vegetable oil, or other vegetable oil2 tbsp
- onion, large; chopped1
- chicken thighs, cut up8 piece
- salt1 tsp
- garlic, crushed; see notes1 clove
- ginger, small; fresh; crushed1 piece
- butter chicken masala powder2–3 tbsp
- water1 1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In a cooking vessel over medium-high heat, add oil and chopped onion, and sauté until light brown.
Add chicken and salt, and leave for 3–5 minutes, stirring in between.
Add crushed ginger and garlic, and stir for 2 minutes. Stir in masala powder, and cook for 2 minutes.
Add water, and let it boil for 5 minutes.
Reduce heat to low, and let it cook for 15 minutes, or until the liquid has reduced.
