1 1/2 lb chicken meat
2 medium onions, thinly sliced
2 tbsp peanut oil
1/4 tsp garlic powder
1 tbsp coriander seeds
1 tbsp ground cumin
1/2 tsp ground turmeric
1 tsp ground ginger
1 tbsp chili powder
1 tsp black pepper
1/2 tsp salt
1 can tomatoes (undrained)
Directions
Partially cook chicken, Cut in large bite size pieces.
Fry onions in oil in a large pan until they are golden brown.
Mix the garlic with the spices and a little pepper. Add the spice
mixture to the pan, fry spices with onions for 1 minute.
Add chicken and stir together for 1 minute.
Add tomatoes, break up solid tomatoes with fork to small size pieces.
Pour sufficient water in pan to cover the meat. Bring to boil, cover
and slowly simmer for 45 minutes then uncover and cook slowly for 60
minutes or until meat is fork tender Stir occasionally to prevent
sticking.
Serves 4
Serve with Turmeric Rice or Regular Rice == Courtesy of Dale &
Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50
Servings: 1 servings
Chicken Dopiazza (Indian Chicken Curry) Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Indian; Poultry
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into distant history, in truth as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these old recipes were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans made use of a good variety of herbs and spices, including some familiar names such as basil, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as basil and coriander. These new foods and tastes caused an outbreak in books on cookery, the majority of which are now in academic collections. By the advent of the 1900s, recipe publications are increasing in popularity due to better eduction, people having more free time and having more disposable income. Like it or not, the introduction of TV brought us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chicken Dopiazza (Indian Chicken Curry) recipe.
