Chicken CurrySubmitted by: KEN1962
Chicken Breast, no skin, 40 ounces (remove)
Onions, raw, 6 cup, chopped (remove)
Garlic, 7 tsp (remove)
Ginger Root, 2 slices (1" dia) (remove)
Cider Vinegar, 3 tbsp (remove)
*Canola Oil, 4 tbsp (remove)
*Fennel seed, .5 tsp (remove)
Fenugreek seeds - about 30
*Cumin seed, .5 tsp (remove)
*Coriander leaf, dried, 2 tsp (remove)
*Cumin seed, 2 tsp (remove)
Turmeric, ground, 1 tsp (remove)
Tomato Sauce, 1 cup (remove)
Lime Juice, .5 cup (remove)
Salt, 1 tbsp (remove)
Pepper, black, .25 tsp (remove)
Brown Sugar, 6 tsp brownulated (remove)
Pepper, red or cayenne, 1 tsp (remove)
Cinnamon, ground, .5 tsp (remove)
Cloves, ground, .5 tsp (remove)
*ground mace, .5 tsp (remove)
Cilantro, raw, 3 tbsp (remove)
Water, tap, 1 cup (8 fl oz) (remove)
White Rice, short grain, 1 cup (remove)
Boil chicken, cool and shred.
Place the onions, garlic, ginger and vinegar in an electric blender. Blend on high until you have a smooth paste.
Heat the oil in a 4 quart pot over medium heat. Drop in the whole fennel, cumin seeds, and fenugreek seeds and as soon as they begin to darken, pour in the blended paste. Stir and fry the past until it is a golden brown (can take 20 minutes or longer) do not burn.
Add the coriander, cumin and turmeric to the fried paste, lower the heat and continue to stir and fry for 2 minutes. Pour in tomato sauce, raise heat to medium and stir and fry for another 5 minutes. Finally, add the tamarind paste (lime juice), salt, pepper, cayenne, brown sugar, cinnamon, cloves, mace, cilantro and water. Mix well, bring to a boil, cover, lower heat, and simmer gently for 30 minutes.
Ten minutes before serving, add chicken. Stir and mix well and continue to simmer.
Serve over rice.
Number of Servings: 20
Recipe submitted by SparkPeople user KEN1962.