Chef Warren's Curry Chicken
I have worked this recipe over and over. Sometimes it hot other times pungent. I found that some will say different stroke for different folks. For this I had the chicken cut in two so I can get the marrow in my sauce,
Chef Warren's Curry Chicken
I have worked this recipe over and over. Sometimes it hot other times pungent. I found that some will say different stroke for different folks. For this I had the chicken cut in two so I can get the marrow in my sauce,
Cooking Instructions
- 1
Place chicken in bowl and with salt and pepper, curry and cumin, Set aside (you can sit in refrigerator overnight,
- 2
Take the garlic, onion, celery and carrots and put them in a food processor until mix (not too fineP
- 3
Place the oil in pan over medium heat, add onions, carrots, celery and garlic. Sauté until just done.
- 4
Place the chicken (already prepared) and thyme, bay leaves in pot, increase heat to high, add 1 cup hot water continue to sauté.
- 5
After it is almost done, add potatoes. Tighten with cold water and Cornstarch.
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