Pakistan Chicken Curry

* Exported from MasterCook *

Pakistan Chicken Curry

Recipe By : Iris Dunaway
Serving Size : 8 Preparation Time :3:00
Categories : Ethnic Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pieces chicken -- with or without skin
1 large onion -- chopped or sliced
3 cloves garlic -- chopped
1 15 oz can tomato sauce
1 pound fresh tomatoes (or 1- 14 1/2 oz can,diced) --
chopped
1 bay leaf
3 tablespoons curry powder mix
1 can water (from tomato sauce)
cayenne (to taste)
salt and pepper (to taste)
vegetable or canola oil
chicken bouillon cube (optional)

Saute onions in oil until translucent. Add the curry mix, and bay leaf.
Stir for about 30 seconds, until spices are mixed. Add fresh tomatoes or
can of diced tomatoes. Add chicken and cook for 3 to 5 minutes more.
Add tomato sauce, water, and garlic. (The garlic can be sauted with the
spices but this will give a more bitter taste.) Bring to a boil, reduce
heat and simmer (covered) for approximately 40 minutes. Remove lid and
continue to cook another 40 minutes or until sauce has reduced and
somewhat thick. Serve over rice.

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NOTES : I like to use chicken thighs and legs. Less bony sections to eat
around. I use 2 to 4 tablespoons of curry powder mix, depends on how
spicy persons I serve want it. Cubed lamb or beef can be used instead of
Chicken. (Approximately 2 pounds)