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Curry Chicken II

Curry Chicken II — a south asian recipe, 8 ingredients, about 45 min.

Serves 4 · 45 min · South Asian

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 tablespoon olive oil or other vegetable oil
  • 1 large onion, chopped
  • 8 pieces chicken thighs, cut up
  • 1 teaspoon salt
  • 1 clove garlic, crushed (see notes)
  • 1 small piece fresh ginger, crushed
  • 2–3 tablespoons butter chicken masala powder
  • 1½ cups water
Make it lactose-friendly
  • 2–3 tablespoons butter chicken masala powder → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a cooking vessel over medium-high heat, add oil and chopped onion, and sauté until light brown.
  2. Add chicken and salt, and leave for 3–5 minutes, stirring in between.
  3. Add crushed ginger and garlic, and stir for 2 minutes. Stir in masala powder, and cook for 2 minutes.
  4. Add water, and let it boil for 5 minutes.
  5. Reduce heat to low, and let it cook for 15 minutes, or until the liquid has reduced.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0