 |
 Asian - Tibetan Chicken Curry (Chasha)
adapted from The Varied Kitchens of India by Copeland Marks
|
Description
|
|
|
|
Ingredients
|
- 3 Tablespoons Olive Oil
- 2 Medium Onions -- finely chopped
- 2 Teaspoons Ginger -- finely chopped
- 3 Cloves Garlic -- finely chopped
- 1/4 Teaspoon Crushed Red Pepper
- 3 Pounds Chicken -- cut into 4 pieces
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Teaspoon Turmeric
- 1 Cup Water
|
|
Directions
|
Heat oil in skillet, add onions and fry for 1 minute. Add ginger, garlic and red pepper. Fry for 2 minutes to brown. Add chicken, salt, pepper and turmeric. Fry for 5 minutes. Add water, cover the pan, and cook for 30 minutes. Serve with rice.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version