I love a curry. We eat curry often - it is our go to take out.
I have made curry at home with varied success. This recipe is going into the successful pile!
The onion and pepper sauté nicely and become very soft during the cooking process.
The chicken gets a nice crispy skin because of the browning. I removed the skin before serving as we don’t care for much skin.
Making the slurry is a great idea. The seasonings and flour blend beautifully with the water and lemon juice. There are no lumps, and the seasoning is incorporated in the sauce very well.
The tomato sauce provides just enough acid. The curry does not taste like tomato at all.
The curry is rich and smooth. The chicken perfectly cooked. The sauce isn’t too hot, I would maybe add a bit more curry powder next time. I used a yellow curry powder, but you could absolutely use a red curry powder for a little more heat.
I served this with the East Indian Rice Ring. It was the perfect accompaniment!
Really a delicious, slow cooked curry!
CHICKEN CURRY
1/2 Cup Butter
2 Cups Chopped Onion
1/2 Cup Chopped Green Pepper
1 Frying Chicken, 3 Pounds, Disjointed
2 Tablespoons Flour
1/2 Tablespoon Curry Powder (More If Desired)
1 1/2 Teaspoons Salt
1/2 Cup Water
1/4 Cup Lemon Juice
8 Ounces Tomato Sauce
2 Cloves Garlic, Crushed
Melt butter, add onion and green pepper. Cook until tender. Add chicken, fry until browned. Mix flour, curry powder and salt. Slowly stir in water and lemon juice to make a paste. Add tomato sauce and garlic, pour over chicken. Cover and simmer over low heat until tender, about 2 hours. Serve with East Indian Rice Ring.
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