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Traditional Chicken Curry
Some of the directions seem to be missing.....
When browning the onions, make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also, once you add the tomatoes, let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit.
miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder.
34 users found this review helpful
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Reviewed On:
Nov. 5, 2005
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