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Pakistani Chicken Curry
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| Ingredients: | |
| 8 pcs | chicken with, without skin |
| 1 large | onion, chopped/sliced |
| 3 | garlic cloves, chopped |
| 15 oz can | tomato sauce |
| 1 lb | fresh tomatoes, chopped |
| 1 | bay leaf |
| 3 tbsp | curry powder mix |
| 1 can | water, (from tomato sauce) |
| Cayenne to taste | |
| Salt | |
| pepper to taste | |
| Vegetable | |
| canola oil, alternative | |
| Chicken bouillon cube, (optional) | |
Method:
1.Sauté onions in oil, until translucent.
2.Add the curry mix, bay leaf,
3.Stir for about 30 seconds, until spices are mixed.
4.Add fresh tomatoes or can of diced tomatoes.
5.Add chicken and cook for 3-5 minutes more.
6.Add tomato sauce, water and garlic (the garlic can be sauteed with the spices but this will give a more bitter taste).
7.Bring to a boil, reduce heat and simmer (covered) for approximately 40 minutes.
8.Remove lid and continue to cook another 40 minutes or until sauce has reduced and somewhat thick.
9.Serve over rice.
Recipe uploaded with Shop'NCook for iPhone.
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