A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Entrée – Poultry
Chicken Curry with Potato

This recipe was inspired by
Bakri Bin Keplee, of Bintulu, Malaysia.



Yield: six portions

Ingredients:

1 lb. potato, peeled
1/2 c. cooking oil
2 1/2 lb. chicken breast or thigh meat, cubed
1 c. Bombay onion, sliced
1 Tbsp. garlic, chopped fine
1 Tbsp. ginger, chopped fine
1 Tbsp. curry leaves or bay leaves
3/4 c. curry powder, hot
1/2 c. turmeric powder
1 tsp. salt
2 each packages of chicken bouillon
1 qt. water
1/2 c. tamarind extract
3 c. coconut milk
 


Procedure:
Boil potatoes until cooked halfway through. Drain and hold warm.

Over high heat in a large heavy-bottomed pot or sauté pan, sauté chicken cubes, onion, garlic and ginger in the oil until they are golden brown.

Add curry leaves, curry powder, and turmeric powder; cook until fragrant.

Add salt, chicken bouillon, water and the potatoes, simmering until the potatoes are tender and the sauce is thickened slightly with the starch from the potatoes.

Bring mixture to a boil and add tamarind juice and coconut milk. Then reduce the heat and allow the mixture to reduce for about 5 minutes, until the sauce lightly coats the back of a spoon.

Serve with steamed greens, leafy vegetables and plain boiled rice.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology