Val's Chicken Curry
By: Batya
Published: Monday, June 6, 2011 - 7:59pm

Ingredients




4 chicken leg quarters
3 tablespoons Sharwood’s Hot Madras Curry Powder
1 teaspoon Fern’s Hot Mango Pickle in oil (or substitute minced hot chi
1 teaspoon Indian Hot Lime Pickle
1 whole bunch celery, including tops, chopped
2 pounds onions, chopped
1 teaspoon powdered ginger
1 small can tomato paste
Garlic powder to taste
1 tablespoon Cornstarch or tapioca starch, dissolved in water, optional
Saffron, optional
2 cups uncooked long grain rice
Assorted side dishes
Chutney

Preparation

1 Bake chicken in oven for about 45 minutes at 350F to de-fat. 2 Then place chicken in a large pot, cover with water and boil until very tender, adding celery and onions. 3 Then remove meat from bones (discard bones and skin). 4 Pour off and reserve half the stock for another use. 5 Add ginger,  tomato paste, garlic powder and salt to taste. 6 Simmer until thickened; thicken with cornstarch if necessary. 7 Then stir in the curry powder, hot mango pickle and hot lime pickle. 8 Boil rice according to package directions (4 1/4 cups water, covered for 20 minutes). 9 Season the rice with saffron, if desired. 10 Serve with rice and assorted side dishes as follows: 11 Musts: chopped onion, banana slice, cashews or peanuts, chopped tomatoes 12 Optional: grated coconut, chopped boiled egg, thinly sliced cucumbers, chopped celery 13 Serve with Major Grey Chutney or Sharwood’s Indian Chutney Sauce.