Monday, 4 June 2012

Chicken Curry






Chicken Curry

Ingredients

2 lbs chicken thighs

2 medium onions (chopped)

2 cloves garlic (chopped)

2 cups tomatoes (chopped)

2 tablespoons flour

2 tablespoons curry powder (I prefer Sharwood’s Vencat)

1 teaspoon salt

1 cup water

Cooking oil or butter



Method

1.                  Remove skin and fat from chicken.  Rub chicken with flour and fry in cooking oil or butter until golden.

2.                  Add chopped onion and sauté briefly.

3.                  In a cup combine curry powder with salt and sprinkle over chicken and onions.   Mix and fry together for 1 or 2 minutes.  Add chopped tomatoes and 1 cup of water.

4.                  Simmer, stirring occasionally for about 1 hour.  Squeeze lemon juice over curry before serving.

N.B.   I use hot curry powder – you may prefer the mild variety.  No curry is complete without saffron rice and exciting side dishes.  

Serves 4

Chicken Curry was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Let’s have Supper”, page 43. 

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Shirley-Ann Pearman
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