"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Curry Recipe

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This recipe for Chicken Curry, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Cox
Added: Monday, April 14, 2008


3 T. vegetable oil
1 1/2 # boneless, skinless chicken breast, cut into 3/4 " cubes
1 c. thinly sliced onions
1/2 t. cardamom
1 t. ground tumeric
1 t. ground ginger
1 t. ground cumin
2 t. chili powder
1 t. paprika
2 c. chicken stock
salt and pepper to taste
1 3-inch cinnamon stick
2 bay leaves
14 oz canned tomatoes
1-2 T. cornstarch
1/4 c. fresh chopped cilantro
Pita bread

Saute chicken over medium-high heat in oil, turning often
until cooked through, about 3-4 minutes. Remove and drain on paper towels. Add onions (and a little more oil, if needed) to pan and saute until just softened. Remove skillet from heat and set aside.
Mix the next 6 spices together in a small bowl. Place 1 T. oil in a skillet over medium heat and when hot, add spices. Stir constantly for about 1 minute. Add the stock to the spices and mix well. Add cooked chicken and onions. Season well with salt and pepper. Add cinnamon, bay, and tomatoes and simmer, uncovered over low heat for 45 minutes. Remove cinnamon stick and bay leaves. Mix cornstarch with 2 T. water and add to curry, stirring well until mixture thickens.
Made be prepared 1-2 days ahead to this point.
When ready to serve, heat and stir in cilantro. Serve
in warmed pita halves. Place raisins, chutney, cashews, and yogurt in small bowls to garnish.

Personal Notes:
Personal Notes:
I often prepare this for buffet at parties using 'mini' pitas.




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