1 1/2 lb Chicken meat
2 md Onions, thinly sliced
2 tb Peanut oil
1/4 ts Garlic powder
1 tb Coriander seeds
1 tb Ground cumin
1/2 ts Ground turmeric
1 ts Ground ginger
1 tb Chili powder
1 ts Black pepper
2 tb Hot Madras Powder
1/2 ts Salt
1 ts Tomato paste
1 cn 14 oz Tomatoes (undrained)
Partially cook chicken, Cut in large bite size pieces.
Fry onions in oil in a large pan until they are golden brown.
Mix the garlic with the spices and a little pepper. Add the spice
mixture to the pan, fry spices with onions for 1 minute.
Add chicken and stir together for 1 minute.
Add tomatoes, break up solid tomatoes with fork to small size
pieces.
((our sufficient water in pan to cover the meat.)) DO NOT ADD WATER
Bring to boil, cover and slowly simmer for 45 minutes then uncover and
cook slowly for 60 minutes or until meat is fork tender Stir
occasionally to prevent sticking.
Serves 4
Serve with Turmeric Rice or Regular Rice
CROCKPOT VERSION
Using 4 quart Crockpot
Using above recipe: Slice onions and place in crockpot. Measure
spices out and mix, place on top of onions and mix well.
3 boneless breasts, partially frozen. Cut into 1 1/2 inch or so
cubes. Place cubes of chicken on top of onions, mix together well.
Pour canned tomatoes over mixture, the mix well. (DO NOT ADD WATER
MENTIONED IN RECIPE)
Cook for 5 hours on low.
To thicken sauce combine 1 tb cornstartch with 2 tb cold water, 1
teaspoon tomato paste stir into sauce in crockpot. Cover and keep on
Low for another 30 minutes.
Turned out just fine.
1 1/2 quart crockpot.
Use one large chicken breast, one onion sliced, and use rest of above
recipe as typed. Cook on low for 4 1/2 hours, mix in 2 Tb potato buds
mixed with 4 Tb water. Continue cooking for another 1/2 hour.
Worked fine 8/19/2006
1/20/04
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
