CHICKEN CURRY
Instructions:
- 10 chicken drumsticks (or other cuts)
- 3 med. potatoes
- 4 tbsp. curry powder (or more if desired)
- 8 oz. sour cream
- 2 lg. cooking onions
- 2\" piece fresh ginger
- 3 cloves garlic
- Salt to taste
- 5 tbsp. cooking oil
- 1 c. water
- Cut the cooking onions, ginger and garlic into smaller pieces.
- Put them into a food processor and mince finely.
- Skin and cut potatoes into quarters.
- Mix the curry powder with some water to make a paste.
- Heat oil in a non-stick Dutch oven.
- Stir-fry the minced onion mixture until fragrant.
- Add in the curry paste and stir-fry, mixing well for 2 minutes.
- Add the chicken and potatoes. Mix well.
- Cook, covered, for about 2 minutes.
- Add sour cream and water. Mix well.
- Bring to boil and reduce heat to simmer.
- Cook, covered, on low heat for about 30 minutes.
- Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.