Sunday, October 18, 2009

Chicken Curry Masala

This smells amazing when it's cooking, so make sure you're not starving when you start cooking.  I made this last night and only used half of the chicken that the original recipe called for, so the gravy seemed to be a little bit runny, but we'll see if it's less liquid-y as leftovers.  I was apparently tired when I went to the grocery store and invested in safflower oil instead of sunflower oil ... close enough I hope.

Chicken Curry Masala (from Kayotic Kitchen)


1 kg chicken (with bones)
1 large onion
1-2 red chili peppers, deseeded
2 large garlic cloves, minced
1/2 tsp salt
4 tbsp curry powder (Suriname masala is prefered)
5 tbsp sunflower oil
8 medium potatoes, peeled and chopped
1 chicken bouillon cube
1 1/2 cup water
2 to 3 bay leaves 

1. Use a food processor to chop together the onion and chili pepper.  It will become a pretty orange mixture.
2. Add garlic, salt, curry, and 1 tbsp of oil.  Mix together.  It should smell delicious.
3. Place chicken in a dish and score a few times.  Rub marinade into chicken.  Cover dish and refrigerate for 30 minutes.
4. Add 4 tbsp oil to a dutch oven.  Heat over medium heat.  Cook chicken until browned on both sides, about 15 minutes.
5. Remove chicken from pan.  Pour in 1 1/2 cup water and stir to loosen bits stuck to the pan.
6. Crumble in chicken bouillon.  Add 2 - 3 bay leaves and potatoes. 
7. Place chicken on top of the potatoes, crack lid and simmer over low heat for 30 minutes, shuffling occasionally so things don't stick.

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