Thursday, March 13, 2008

Chicken Curry

Recipe courtesy of Rachel's Grandma Fair

8-10 deboned chicken breasts, diced (can be made with beef or lamb as well)
1 large onion
1 tablespoon oil

2 teaspoons salt
2-4 teaspoons curry powder (depending on the strength and desired spiciness)
2 teaspoons minced garlic
1/2 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon tumeric

3-4 bay leaves
1 small can stewed tomatoes or mixed vegetables
1-2 potatoes, diced
1/2 cup raisins (optional)
1 teaspoon sugar
1-2 cups water (enough to cook potatoes but not make things too runny)

Brown together the first two ingredients in the oil. Add the next 7 ingredients (seasonings) and coat meat well. Then add all the other ingredients. Cook until meat is tender and sauce is reduced to a nice gravy.

This dish is best if cooked the day before and stored in the refrigerator to be heated later. It is traditionally served over Basmati rice with some of the following condiments:

Sliced Bananas
Pineapple pieces

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