Curry Chicken II
The original contributor of this recipe left the following comment: "My colleague Venayagaratnam ("Sri" from Sri Lanka) gave me this recipe, and I enjoyed it the first time I made it."
Total Time
45 minutes
Servings
4
2 tablespoon olive oil or other vegetable oil
1 large onion, chopped
8 pieces chicken thighs, cut up
1 teaspoon salt
1 clove garlic, crushed (see notes)
1 small piece fresh ginger, crushed
2–3 tablespoons butter chicken masala powder
1½ cups water
In a cooking vessel over medium-high heat, add oil and chopped onion, and sauté until light brown.
Add chicken and salt, and leave for 3–5 minutes, stirring in between.
3–5 minutes
Add crushed ginger and garlic, and stir for 2 minutes. Stir in masala powder, and cook for 2 minutes.
2 minutes
Add water, and let it boil for 5 minutes.
5 minutes
Reduce heat to low, and let it cook for 15 minutes, or until the liquid has reduced.
15 minutes
- •You may substitute 1 teaspoon garlic powder for crushed garlic
- •"Parampara" butter chicken mix is the recipe's original spice mix found in an Indian food store in North Carolina's Triangle area.