Reader recipe Chicken Curry
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Chicken Curry

My mother was born and raised in British India, now known as Pakistan, in the 1930's. In 1949 her family was forced to leave their beloved homeland, like so many other British families, because of the partition in India, and set sail for England. In England she met and married my father and they moved to Canada. Along with her she brought her favourite recipes from India, which is what I was raised on. The following is our favourite curry recipe.

By Susan Pelow

Source: Susan Pelow

Recipe4 out of 5 based on 9 ratings.
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  • Prep time 15 minutes
  • Cook time 3 hours
  • Portion size 4-6

Ingredients

  • 3 tsp 3tspcurry powder
  • 2 2oniononions, chopped
  • 3/4 cup 3/4cupoil
  • 2 2chicken breastchicken breasts, cut in pieces
  • 6 cups 6cupsboiling water
  • 3/4 tsp 3/4tspsalt
  • 1 tbsp 1tbsptomato paste
  • 5 5potatopotatoes, peeled and cut
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Preparation

Add oil to large pot, heat to medium and add onions to brown. Put 3 heaping tsp of curry powder in a cup and add 1/4 cup boiling water, stir, top up with 3/4 cup boiling water, stir. Add the curry mixture to pot of browned onions. Cook until curry/liquid starts to seperate, add chicken. Continue cooking for 10 minutes, then add remaining boiled water to pot, add salt and tomato paste. Stir mixture and cover pot (lid not on tight) for 15 minutes then turn down to medium low for 50 minutes. Soak potatoes in cold water for 45 minutes then add to pot. Cook another 30 minutes and turn stove down to low. Continue cooking another 30 minutes covered.

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