Homemade Curry Sauce with Chicken
Cut in big chunks:
3~4 boneless, skinless chicken breasts
Prepare a spice rub; combine in a plastic ziplock bag:
3~4 tablespoons flour
1/2 teaspoons black pepper
1 tablespoon curry powder
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon powdered red hot pepper
1/2 teaspoon salt (optional)
Rub the spices on the chicken in the bag and let it sit for at least an hour.
In a Dutch oven heat over medium heat:
1 cup vegetable oil
Add:
5 medium onions chopped
Cook until onions are translucent, add:
5 tablespoons curry powder
(I use a mixture of many types of different curry powder you can get @ grocery stores and a health food store)
Stir well, cook covered stirring occasionally until onions are tender and start to melt for about 20 minutes, add:
3~4 medium carrots cut in chunks
5~7 medium potatoes cut in chunks
5 cloves garlic minced
8 oz can tomato paste
Cook, stirring occasionally until the vegetables are soft on the outside, add:
5~7 cups chicken stock, enough to cover all the vegetables
3 bay leaves
Reduce the heat to medium low, cook covered until vegetables are soft and cooked through for about 40~50 minutes, add chicken and cook some more over low heat for about 30 minutes.
Serve over hot rice or with Naan.