Pakistan Chicken Curry
By: Anonymous
Published: Wednesday, December 2, 2009 - 10:17pm

Ingredients




8 piece chicken, with or without skin
1 lrg Onion, chopped or sliced
3 Cloves garlic, chopped
1 can (15 oz) tomato sauce
1 pound Fresh tomatoes (or 1- 14 ½ 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)

Preparation

1 Saute onions in oil until translucent. Add the curry mix, and bay leaf. 2 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. 3 Serve over rice. 4 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)