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Yellow chicken curry

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Many years ago when I was newly married and lived in a suburb of Seattle, I met a lovely family. They were Indian but had settled generations before in Guyana. I was a young and naive girl who knew nothing of the world and was enamored with their traditions and cooking. These two kind ladies invited me over numerous times and made an attempt at teaching me various dishes from their corner of the world. On one occasion they made Yellow chicken curry with potatoes and Roti. I remember standing in the kitchen as bags of potatoes were peeled, onions and garlic were chopped and my eyes watered uncontrollably. They opened their hearts to me and I have never forgotten their kindness!

 

Ingredients

The ladies I cooked with used dark meat chicken with bones, but I use chicken breast as it is easier for me. I have made a few changes over the years to suit our tastes.

4 chicken breasts deboned, no skin, cut into chunks

1 large onion chopped

7 garlic cloves chopped

5 cups cubed potatoes

2 tsp.  ground turmeric

1 spoon salt or to taste

1/8 cayenne pepper or to taste

1 tsp. ground cumin

1 tsp. ground cinnamon

1/8 tsp. ground corriander

Olive oil for sauteing

3 cups of water

Directions

Fry onions and garlic in 3 Tbs. olive oil until soft, add spices and keep stirring. Add chicken and continue to cook. Add 3 cups of water and bring to a boil. Cover, turn down to low boil and let this cook until chicken is done. When chicken is cooked add cubed potatoes and bring to a boil again, turn down heat and cover. Cook for 15 minutes or until potatoes are cooked but not mushy.

Check once the curry is done to see how much liquid remains. If it is very watery add some cornstarch, but just a little to make the sauce have some thickness. Use 1 Tbs. of cornstarch and mix it in a little water until well dissolved. Add this to the curry and gently stir it in. Turn the heat up, letting it lightly boil and thicken. We eat this with white rice and Roti.

 

 

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