did this since last week but couldn't find the time to post the recipe till now.
This recipe is for chicken curry, but you can curry just about any meat, vegetable or seafood, use the same basic recipe just substitute whatever for
If making chicken curry, you can use boneless chicken breast or have your grocer cut up a whole chicken for you. Here in South Florida, any grocer in
Publix or Winn Dixie will know exactly what you mean if you ask them to cut up a chicken for curry.
Clean and wash your chicken like you normally do, drain and set aside.
You can also use any curry powder of your choice, I believe I have mentioned before, I use Lalah's curry powder.
In a small bowl, combine the following ingredients.
2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon Goya Adobo
1/4 teaspoon black pepper
1/4 teaspoon salt
2 packets of Goya Sazon
1/4 teaspoon dried thyme
mix all the spices with about 4-6 tablespoons water to make a loose paste.
Now in wok or kahari as we call it, heat 2 tablespoons oil, add chopped onions and garlic and scallions and saute briefly. Add the curry mixture,
rinsing the bowl with a few more drops of water to get all the spices and add to the pan. Cook over medium high heat until the curry mixture starts
to bubble and thicken.
Then add chicken, stir to coat with curry sauce and cover immediately and allow to cook for about 5 minutes over medium high heat.
Uncover, stir, add about 1/3 cup water to get a good amount of curry sauce, stir again, cover and allow to cook for another 15 minutes, stirring
After the 15 minutes, uncover and allow to the curry sauce to cook down to consistency and amount you desire.
Some people like "wet curry" meaning lots of curry sauce.... just add more water.
Some people like "dry curry" allow curry to cook down and thicken.
We tend to go with a in between curry, so that everyone is pleased and I don't have to cook twice
Serve your curry with rice or roti.
Coming soon, snacks and samosas.. I haven't forgotten
[edit on 10-5-2006 by worldwatcher]