Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as “curry chicken”).
3 lb chicken cut up into small pieces
4 medium potatoes, peeled and halved
1 whole garlic
1 small hot pepper
2 medium onions
2 tbsp oil
2 tbsp ground curry powder
½ tbsp garam massala
1 piece cannamon stick
Grind garlic, one onion, and pepper
Heat oil in stew pan.
Add mixture of ground garlic, pepper and onion, garam massala and curry powder.
Allow to fry on slow heat for about 3 to 4 minutes.
Add chicken and potatotes and salt to taste.
Add cinnamon stick.
Cook on slow heat for 15 to 20 minutes.
Add one cup of water and sprinkle one chipped onion. Bring to boil for about 20 minutes until potatoes are fully cooked.
Note: Curried beef or lamb may be prepared in a similar manner.
Bhunjal chicken is basically the dried down version of curry. When you fry the chicken in the curry paste, let it cook in its own liquid. In other words, cover the pot and let it sweat. Then when the water starts to dry out take off the cover.
It is important to use lots of oil to do this. After cooking skim the oil off.