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Sile's Chicken Curry with Raita

1 lb. Chicken meat (uncooked and off the bone)
1 med Onion
3 med Potatoes (not too floury, new are perfect)
2 tbs. Olive Oil
2 heaped tbs. Curry Paste
5 oz. Water
Salt and pepper

Raita :
1/2 Cucumber
4 oz. plain Unsweetened Yoghurt
Small bunch Fresh Mint

Take off the bone either the meat from 1 med. whole Chicken
Or 4 or Breasts (handy but expensive)
Or from the appropiate number of legs or thighs.
Discard the skin and cut the meat into 1" cubes.
Slice the onion finely, and peel and cube the potato into 1" cubes.
Soften the sliced onion in a sauce pan in the oil for 10 mts or so.
Now increase the heat and stir in the chicken and the potatoes.
Let these take on a little colour and then add the curry paste.
(If you can't find paste you will need to cook up some curry powder seperately in a little oil to bring out the flavour)
Stir the paste into the chicken and potato and then add the water.
Bring to the boil and simmer gently for 30 to 40 mts until the potato and chicken are cooked. Add water if necessary,taste for seasoning.

To make the Raita, chop the cucumber finely, chop the mint, stir into the yoghurt with a little salt and pepper. (This is deliciously cooling with the curry.)

Other suitable garnishes include Dhal, Mango Chutney, crisp Poppadums, or Naan Bread.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef