Chicken Curry I Good Recipes

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Chicken Curry I

This is a very antique family recipe. It's all and sundry's favored. Curry should be cooked slowly for a long term to get the satisfactory flavor. I often cook it the day before for even better flavor. Serve over rice.

Ingredients :

1 (3 pound) whole bird, skin removed and cut into portions
three onions, chopped
1 teaspoon floor cinnamon
1 bay leaf
2 cloves overwhelmed garlic
¼ teaspoon floor ginger
1 teaspoon paprika
3 tablespoons curry powder
½ teaspoon white sugar
½ lemon, juiced
½ teaspoon cayenne pepper
1 tablespoon tomato paste
1 pinch salt
¼ cup olive oil
water to cover

Instructions :

Prep : 10M	Cook : 46M	Ready in : 30M

Notes :

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