|
|
- 1/4 cup olive oil
- 6 pounds chicken breasts, halved
- At least 2 chili peppers
- 1 bay leaf
- 1" by 2" piece of ginger, minced fine
- 1 large clove garlic
- Contents of 1 pod cardamom, freshly ground
- 1 tsp freshly ground cinnamon
- 1 tbsp turmeric
- 1-1/2 qts boiling water
- 1/4 cup cold water for thickener
- 1 tbsp cornstarch for thickener
- Brown the chicken breasts on both sides.
- Add the boiling water.
- Wearing gloves, seed and chop the peppers. Add to the curry.
- Break the bay leaf into halves and add.
- Mince fine the garlic and add.
- Add the cinnamon, cardamom, and turmeric.
- Simmer for 1 hour.
- Make a paste of the cornstarch and cold water. Mix it into the curry.
- Simmer for another 5 minutes.
- Serve with rice, beer, and several different chutneys.
|
