Boneless chicken curry
Boneless chicken curry is a popular dish that originated in southern Asia., The popularity of this dish has since spread to the United States and other countries around the world, due in part to the physical migration of peoples from these countries. Boneless chicken curry is easy to prepare and can be made with potatoes mixed in or with white rice on the side. This recipe can feed five people.
Instructions
Preparation
1. Use a sharp knife to remove skin and bone from chicken, then cut the chicken into bite-sized pieces and place then in a bowl for later use.
2. Place the curry powder and Garam masala into a bowl and mix together with enough water to form a paste.
3. Peel the onion and garlic, then chop into very small pieces. Cut the pepper into same size and then set aside all three in a bowl for later use.
4. Peel the potatoes and then cut them into bite-sized pieces.
5. Put the chicken into a colander and place into the sink. Rinse the chicken with water, then leave for five minutes so the water can drain out.
Cooking
6. Place the large pot on stove over medium heat and add the cooking oil. Spread the cooking oil over the entire surface of the pan so that it is evenly coated.
7. Add the onions, garlic and pepper to the pan and cook for two minutes. Stir in the curry and Garam masala paste.
8. Add the chicken to the pan immediately and stir all the ingredients together. Add salt to taste.
9. Cover the pan and simmer chicken and other ingredients over medium heat for 25 minutes. Add the potatoes and 1/2 cup of water to the chicken and other ingredients and stir well.
10. Cook until the potatoes are done--determine this by sticking a fork into the largest potato. The fork should go into the potatoes smoothly with no effort. Serve the finished boneless chicken curry with rice or bread.
Tags: chicken curry, bite-sized pieces, Boneless chicken, bowl later, chicken into