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Curried Chicken and Onions Recipe

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This recipe for Curried Chicken and Onions, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham
Added: Sunday, May 4, 2008


3 onions thinly sliced
3 tbsp. oil
3 medium onions
2-3 cloves garlic
1 tbsp. ginger root, grated
1-3 green chili peppers seeded
1 tbsp. ground coriander
1 tbsp. ground cumin
2 tsp. ground turmeric
1 tsp. ground cinnamon
1 tsp. ground cardamom
tsp. ground cloves
3 chopped tomatoes
3 lbs. chicken cut in pieces or 2 cups cooked and cubed chicken

Combine onions and oil in a large saucepan, stirring frequently, until golden brown. Remove onions and set aside leaving the oil. Puree 3 more onions in blender and pour into frying pan. Add spices and cook, stirring frequently until color darkens. Add tomatoes and cook until liquid from tomatoes is almost evaporated. Stir in chicken water and salt. Cover and cook 45 minutes or until chicken is tender. Top with fried onions and serve with rice, pappadoms, assortment of toppings (onions, pineapple, green peppers, tomatoes, peanuts, popped egusi seed, mangoes, orange slices, bananas, etc.). Serves 6

NOTE: 4 tbsp. curry powder may be substituted for the spices - coriander, cumin, turmeric, cinnamon, cardamom and cloves.




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