Very easy, very quick, after-work supper!
Chicken legs, 8- 10 small to medium (if you are cooking larger legs, use for to six and extend cooking time)
Salt, half teaspoon
Curry powder, 2-3 heaping tablespoons
Whole geera, teaspoon
Garlic, 3 cloves crushed
Hot pepper, half
Ginger, one inch piece chopped
Chick peas, one can drained
Potatoes, 3-4 small-medium
Oil, 3-4 tablespoons
Sprinkle geera on bottom of a large skillet, and heat (medium) until fragrant. Add oil. Add garlic, pepper, ginger, and saute for three minutes. Sprinkle curry powder and allow to sizzle over medium-high heat. Add chicken sprinkled with salt. Stir chicken in seasonings to coat and brown. Continue to cook, turning chicken over every few minutes, for about 15-20 minutes over medium-low heat. Wash and quarter potatoes and add to the chicken. Add chick peas. Add a little water - a potspoonful at a time so that there is a little moisture in the pot, and the chicken does not begin to burn. Cover and cook for 20 minutes at low-medium. Turn over the meat and potatoes to ensure even cooking. Add little water as necessary. Continue to cook, covered, over low heat, until the potato is soft and chicken is splitting.
(Note: all quantities of ingredients are approximate, and the cook is encouraged to adjust seasonings and even cooking time as you think necessary.)
Chicken legs, 8- 10 small to medium (if you are cooking larger legs, use for to six and extend cooking time)
Salt, half teaspoon
Curry powder, 2-3 heaping tablespoons
Whole geera, teaspoon
Garlic, 3 cloves crushed
Hot pepper, half
Ginger, one inch piece chopped
Chick peas, one can drained
Potatoes, 3-4 small-medium
Oil, 3-4 tablespoons
Sprinkle geera on bottom of a large skillet, and heat (medium) until fragrant. Add oil. Add garlic, pepper, ginger, and saute for three minutes. Sprinkle curry powder and allow to sizzle over medium-high heat. Add chicken sprinkled with salt. Stir chicken in seasonings to coat and brown. Continue to cook, turning chicken over every few minutes, for about 15-20 minutes over medium-low heat. Wash and quarter potatoes and add to the chicken. Add chick peas. Add a little water - a potspoonful at a time so that there is a little moisture in the pot, and the chicken does not begin to burn. Cover and cook for 20 minutes at low-medium. Turn over the meat and potatoes to ensure even cooking. Add little water as necessary. Continue to cook, covered, over low heat, until the potato is soft and chicken is splitting.
(Note: all quantities of ingredients are approximate, and the cook is encouraged to adjust seasonings and even cooking time as you think necessary.)
this was our meal after hiking around the oil bird caves in asa wright!
ReplyDeleteyou remembered that?? hmmmm must have made an impression!
ReplyDelete