Mom's Chicken Curry
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Step 1
- 2 medium yellow onions (a hot onion, not Vidalia)
- 4 garlic cloves
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground coriander
- 3⁄4 cup water
- 4 -5 hot dried Thai chiles
- 3⁄4 cup water
-
Step 2
- 6 tablespoons oil, divided
- 1 teaspoon ground cumin
-
Step 3
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons hot curry powder
- 1 (6 ounce) can tomato paste
-
Step 4
- 2 1⁄2 lbs oven-roasted chicken meat, torn into pieces
- 1 cup water, mixed with pan drippings from chicken (defatted)
- 1 teaspoon fresh lemon juice
-
Step 5
- 1⁄2 pint plain yogurt (lowfat or nonfat is okay) or 1/2 pint sour cream (lowfat or nonfat is okay)
directions
- Place Step 1 ingredients into blender or food processer & blend until smooth.
- Heat 3 T oil in a large shallow saute pan or frying pan and add the cumin and the onion mixture from step 1. Cook slowly, stirring occasionally, until water has evaporated -- about 25 minutes. Add 3 more T oil. Cook for about 10 minutes, stirring occasionally.
- When oil starts to separate from onion mixture, add Step 3 ingredients (tomato paste, curry powder, turmeric and salt)& blend thoroughly. Turn down heat and simmer for 15 minutes, stirring occasionally.
- Add torn, cooked chicken,1 cup chicken drippings in water, & 1 t fresh lemon juice (Step 4 ingredients). Mix thoroughly, coating chicken pieces. Cover and simmer about 10-15 minutes.
- Just before serving, add 1/2 pint plain nonfat yogurt, stir and heat through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!