Chicken Curry

Ingredients:

• 10 chicken drumsticks (or other cuts)
• 3 med. potatoes
• 4 tbsp. curry powder (or more if desired)
• 8 oz. sour cream
• 2 lg. cooking onions
• 2″ piece fresh ginger
• 3 cloves garlic
• Salt to taste
• 5 tbsp. cooking oil
• 1 c. water

Preparation:

1. Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely.
2. Skin and cut potatoes into quarters.
3. Mix the curry powder with some water to make a paste.
4. Heat oil in a non-stick Dutch oven.
5. Stir-fry the minced onion mixture until fragrant.
6. Add in the curry paste and stir-fry, mixing well for 2 minutes.
7. Add the chicken and potatoes. Mix well.
8. Cook, covered, for about 2 minutes.
9. Add sour cream and water. Mix well.
10. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.

*Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

Home