Sunday, January 13, 2008

Indian Curry

1/3 c ghee or oil
1 tsp mustard seeds
1 c chopped onions
3 cloves garlic, chopped
1 T cumin seeds
1 tsp sugar
1 1/2 T tumeric
3 T curry powder
1/4 tsp red chili powder
1 piece cinnamon stick
1 tsp paprika
1 chicken (deboned, precooked, cut up)
1 1/2-2 c canned tomatoes (400-450 grams)
3-4 c chicken (or beef) broth
1 T corn starch
1/4 c water

Heat ghee or oil in large pan until hot. Add mustard seeds-oil should be hot enough for seeds to 'pop'. Add onions and garlic and begin to saute. Add other spices and all other ingredients. Cook until slightly thickened. Serve with rice and nan bread.

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