We enjoy curry in many ways. Allan came up with this simple recipe.
Curry with bones, the way Allan prefers, thickens the sauce better and has more pronounced flavor. I prefer not to have to dig out bones while eating, so make it how ever you prefer.
To stretch the curry more, use more onions and tomatoes and adjust spices. You can also add diced potatoes and peas if desired.
Ingredients
- 3 pounds onions diced
- 18 roma tomato diced
- 2 pounds chicken
- 1 tsp salt or more to taste
Spices (Mix and use to taste)
- 2 Tbls Garam Masala
- 1 Tbls Tumeric
- 1 Tbls cumin
- 1 Tbls coriander ground
- 1 Tbl ground ginger
- 1 Tbls garlic powder
- 2 tsp paprika Or Kashmiri Chilli Pepper (preferred)
Servings: people
Instructions
- Saute onions until translucent. Do not let brown.
- Add tomatoes to onions and simmer until mush, 2-3 hours. You can use the crock pot.
- Mix spices together. Start by adding half and then adjust to your preference.
- Brown chicken before adding.
- Simmer over low heat until chicken in cooked through.
- If you need extra water to thin sauce, add hot water.
- Serve with rice or Naan.
Recipe Notes
Serve with naan if desired.
"American" Garam Masala is less spicy. We love the South African version when we can get it.
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