Mama Mangia
Super Moderator
CHICKEN CURRY
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
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food
processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder
with some water to make a paste. Heat oil in a non-stick Dutch oven.
Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry,
mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for
about 2 minutes. Add sour cream and water. Mix well. 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.
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
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food
processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder
with some water to make a paste. Heat oil in a non-stick Dutch oven.
Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry,
mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for
about 2 minutes. Add sour cream and water. Mix well. 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.