Ceylonese Chicken Curry

Ingredients

2 large onions 1 piece ginger root, peeled, chopped, (2) 2 garlic cloves, peeled 2 tbsp water 5 tbsp corn oil 3 tbsp curry powder 1 1/2 lb boneless chicken breasts, skinned 1 1/2 tbsp all-purpose flour 1 1/2 cup chicken stock 2 celery stalks, sliced 1 bell pepper, seeded, diced 1/2 tsp cumin seeds 3 oz button mushrooms (opt) 3/4 oz creamed coconut (opt) 2 tomatoes, peeled, seeded, sliced 1 toasted shredded coconut 1 fresh chervil sprigs (opt)

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Preparation
 
Cut 1 onion in fourths. In a blender or food processor, process onion,
ginger and garlic until very finely chopped. Heat 3 tablespoons ofo
il in a saucepan. Add onion mixture and Curry Powder and fry 2
minutes, stirring constantly. Cut chicken in bite-size cubes and add
to onion mixture. Fry until chicken is seared. Stir in flour and cook
1 minute. Stir in stock and bring to a boil. Cover and simmer gently
15 minutes.

Meanwhile, peel remaining onion and separate in rings. Heat remaining
oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds
and mushrooms, if desired, and fry gently 4 minutes. Add vegetable
mixture to chicken mixture and cook 15 minutes. Stir in creamed
coconut. Add tomatoes and heat through. Garnish with shredded coconut
and chervil sprigs, if desired, and serve hot.

 

 
Servings: 8

 

Chana Dhal Or Dal
Wash peas in cold running water. When water runs clear set aside to soak for 4 hours. Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add enough water to cover by 1 inch, and bring to a boil. Partly cover pan, reduce heat and simmer for 1 hou (Upload by user)

Chapatis 1
Make up the dough approximately 1/2 hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting m (Upload by user)

Chapatis 2
Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 m (Upload by user)

Chapatis 3
Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10 15 minutes the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for (Upload by user)

Chapatis Roti
Make up the dough approximately 1/2 hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting m (Upload by user)

Chapatis
Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10 15 minutes the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for (Upload by user)

Chholar Dal
Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat. Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pa (Upload by user)

Chick Pea Zucchini Curry
* preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes) Boil a large pot of water; cook pasta until al dente. While pasta is cooking, heat oil in a (Upload by user)

Chicken Chick Pea Curry With Ginger
Recipe by: Katherine Lockhart <[email protected]> In a large saucepan (4 quart) heat oil over medium heat. Add onion and curry powder. Cook about 3 minutes or until onion is tender. Cut chicken into bite sized pieces. Toss in the flour. Shake off any exce (Upload by user)

Chicken Green Onion Curry
In a 4 quart or larger electric slow cooker, lightly mix thinly sliced onin, garlic, ginger, cinamon stick, cumin, red pepper flakes, turmeric, cloves, and cardamom. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of onion mixture. Pour in broth. (Upload by user)
TAG: chicken, onion, ,

Chicken Vegetable Curry
Cut chicken into bite size pieces and saute with onion and curry powder in oil until lightly brown. Add coconut cream, lemon juice, cornflour, stock cubes. Bring to boil and cook gently for 10 mins. Blanch raw vegetables in boiling water for a few mins: drain and add to the (Upload by user)
TAG: curry, chicken, ,

Chicken Curry Bombay Cafe Jb
With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium high heat. Add onions; saut&130; until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 1 (Upload by user)
TAG: chicken, minutes, water, ,

Chicken Curry 1
Clean the chicken, making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the Thai chile (be careful of the fumes) and cloves. Add the chopped onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce. (Upload by user)
TAG: chicken, paste, ,

Chicken Curry 2
In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer br (Upload by user)
TAG: minutes, simmer, sauce, curry, chicken, ,

Chicken Curry Dhawan
Clean the chicken, making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the Thai chile (be careful of the fumes) and cloves. Add the chopped onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce. (Upload by user)
TAG: chicken, paste, dhawan, ,

Chicken Curry Murga
1. Cut chicken, separate legs and thighs, back and split breast. 2. Heat oil over high heat. Add onions fry till golden brown. Take care not to burn them. 3. Add garlic, ginger and tomatoes. Fry till a smooth paste. 4. Add chicken, add water, bring to a boil, add salt. Cover (Upload by user)
TAG: chicken, ,