INDIAN STYLE CURRY CHICKEN
INDIAN STYLE CURRY CHICKEN

Indian Style Curry Chicken
Good Friday Morning everyone......8-) I hope you all have a wonderful week-end!  
Great recipes again this week!!
This one was given to me by a co-worker.....enjoy!!! Hugs to all, Kathy

  • 8-10 boneless, skinless, checken breast
  • 2 onions
  • 5 peppercorns
  • 1 small container plain yogert
  • salt, pepper and curry powder } all to taste
  • 6 hard boiled eggs
  • 1-1/2 cups jaomine rice
  • 1 small can tomato paste (water)

    Cut the chicken into bit size pisces; put in glass bowl with yogurt, salt, pepper and curry powder (to taste).

    Let marinate over night.
    Total cooking time: 1-1/2 to 2 hours.
    On medum high with oil cook peppercorns until they pop.
    Turn down to low and add diced onion; cook until onoin and peppercorns turn into a paste.
    Stir occasionaly.
    Take 1/4 of the marinated chicken and drain off the yogurt; cook in butter until done.
    Add the other 3/4 of chichen (undrained) to the oinon and peppercorn and cook untill done; then add tomato paste and water( to disired thickness); let simmer.

    While the chicken is simmering cook rice; follow the directions on rice.
    Put some more curry powder in water for rice.
    When 1/4 of chicken and rice is done add the hard boiled eggs; toss.
    You can serve the 3/4 chichen on the side or on the rice.
    For those who really like their food hot you can put some dried chili flakes in the rice and chicken.