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."
Source and licence
"Curry Chicken II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Curry_Chicken_II, revision 4517538), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Curry_Chicken_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517538
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with South Asian by a tradition spanning countries: South Asian (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 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
Method
- 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.
- Add crushed ginger and garlic, and stir for 2 minutes. Stir in masala powder, and cook for 2 minutes.
- Add water, and let it boil for 5 minutes.
- Reduce heat to low, and let it cook for 15 minutes, or until the liquid has reduced.