1) Cover the chicken evenly with the curry powder and set aside while you cut the onion and potatoes.3) Add the chicken and and brown 2) Sautee the onions in a dutch oven or deep sautee pan. evenly. This will also brown the curry powder so be carefull as the oils in the curry will bring out the spices heat. 4) Add the water and the optional chick peas and bring to a boil untill the sauce thickens. About 15 min. Serve over you favorite white rice.
My version of my grandmothers recipe.
This recipe has been added to the following public cookbooks:
My Recipes,
PD cookbook,
ShortyByNature's International Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Kevinthomasgile
04/10/08 10:19 AM | do people at AOL know how to spell?Hey, if you people at AOL need a proofreader, I would love to be hired by you! Your recipes are suffering terribly in spelling. I have never heard of Celantro or Patotoes. Hey gimme a job!
kevinthomasgile@aol.com |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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