Red Chicken Curry

Recipe Ingredients

1 tablespoon	15ml	Garam Masala - see * Note
2 teaspoons	10ml	Turmeric
3 teaspoons	15ml	Red chile powder
2 tablespoons	30ml	Paprika
1 tablespoon	15ml	Chicken fryer - (abt 4 lbs) - cut into 10 pieces (large)
1/4 cup	59ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onions
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Chopped garlic
1 cup	62g / 2.2oz	Peeled, seeded, chopped fresh tomatoes
2 teaspoons	10ml	Grated fresh ginger
3 cups	711ml	Chicken stock

Recipe Instructions

* Note: See the "Garam Masala" recipe which is included in this collection.

In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well. Season the chicken with salt and the above spice blend. Set aside. In a large saute pan, over medium heat add the oil. When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side. Remove and set aside.

Add the onions to the pan. Season with salt and pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes and ginger. Continue to saute for 1 minute. Add the chicken stock and reserved chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender.

Remove from the heat and serve with rice.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C22)

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