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
Written recipes as a concept can be traced back into ancient history, in fact as far back as ancient Egypt, and possibly even further. Having said that, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in the Sumerian language 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 having made anyone who drank it feel wonderful. Later, there were a couple of books dating from the 1300s : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that we all know today, but instead recipes for the types of food on the tables of the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the East, including spices such as basil and rosemary. The introduction of these new foods and spices prompted an increase in cookery books, the majority of which are kept safe in private collections. During the following few hundred years, the upper-class families of the West strove to lay on the most exotic banquets, and as a result chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cookery publications are starting to become popular mostly due to increased literacy, leisure time and a general increase in wealth. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken Dopiazza (Indian Chicken Curry) recipe.
