Tonight I spent nearly 2 hours with this recipe. I’m sure that it’s not supposed to take that long once you’re a pro, but I’m still at the beginner’s stage of going slow with painstaking care so as to get it right. I used one package of chicken breasts, but made at least 5 servings (intentionally – my mother-in-law said to make extra because it tastes better the next day, after the meat has absorbed the spices).
Recipes on the web:
- Allrecipes.com – Indian Chicken Curry II
- Food Network: North Indian Chicken Curry
- Mansurovs Chicken Curry Recipe
My version had chicken, potatoes, tomatoes and onions in it, and was super good. I will admit that I put too much red chili powder, making it borderline painful for me and just right for my husband. I also cooked some organic brown basmati rice that was the perfect complement for this dish.
Dish #2 = success, though next time I have to remove my portion before going heavy on the chili powder.