Tuesday, January 25, 2011

Chicken Curry

I found the book The River Cottage Family Cookbook online a while back. I bought it used and got a great deal. It's definitely a fussy cookbook. It encourages you to cook everything from scratch as well as using organic/free range food sources and growing your own food. It also goes step by step through everything so even a kid could use it (which was primarily why I decided to buy it). Every recipe I have tried from this book I have loved!

4 to 6 medium tomatoes
1 medium onion
1/4c vegetable oil
1 1/4 inch piece fresh ginger
2 cloves of garlic
1 to 2 mild green chiles
1t ground coriander
1t ground cumin
1/4t ground tumeric
salt and black pepper
1/2c (scant) water
1 whole chicken (I used a few breasts)
2T plain yogurt (I used sour cream)
1 lime

Peel the tomatoes by nicking them with a knife, submerse in very very hot water until they swell then pour the water out. Once cool enough to handle, peel skins from the tomatoes, halve them, scoop out seeds, chop coarsely and set aside.
Finely chop the onion. Add oil and onion to the saucepan. Fry over medium-low heat for about 10 minutes to golden brown.
Add ginger, garlic and chiles and fry for another minute or 2. Add spices (coriander, cumin and tumeric). Fry for a minute or two stirring constantly. Add a little salt and pepper.
Pour in water and tomatoes and bring to a boil. Reduce heat and simmer for 5-10 minutes.
Add chicken pieces and cover in sauce. Put a lid and simmer for 30-40 minutes.
Add yogurt and juice of half a lime. Taste and add the other half if needed.
Serve with rice

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