Prakash is a mother of a sponsored child in India, and for her, curry is her livelihood. She took out a loan through her mothers group to start a food stand business, called “Curry Point,” with her sister, Jecintha, selling curry and other foods. (CFCA serves more than 30,000 sponsored children and elderly in India.)
Prakash and her sister used the income from their business to support themselves and their families.
Prakash shares her chicken curry recipe with us, and we invite your taste buds for a spicy treat. Enjoy!
Prep Time: 30 minutes
Cook time: 30 minutes
Total time: About an hour
- 2 pounds of chicken
- 3 tablespoons sunflower oil
- 1 1/2 teaspoons of ginger paste
- 1 1/2 teaspoons of garlic paste
- 1/2 cup of onions
- 1/2 cup of green chilies
- 1 cup of tomato paste
- 1 tablespoon red chili powder
- 1/4 tablespoon turmeric powder
- 1 1/4 tablespoon salt
- One cup of dried, shredded coconut
- 1/2 tablespoon mint leaves
- 1/2 tablespoon curry powder
- 1 tablespoon of coriander powder
- 1 tablespoon coriander leaves (for garnish)
There are many varieties of chicken curry. Prakash prefers this recipe because it yields more sauce to serve and sell.
1. Cut the chicken into small pieces
2. Heat the sunflower oil in a frying pan over medium heat.
3. Add onion, and green chilies and cook until lightly browned, stirring occasionally. Turn heat to low.
4. Add curry powder and mint leaves. Cook until leaves have wilted, stirring occasionally. Combine with ginger and garlic paste, turmeric powder and salt.
5. Add chicken and cook over high heat. Cover the pan with a lid and cook for 5 minutes, then add the tomato paste and dry, shredded coconut.
6. Cook for another 5-8 minutes and then add red chili powder and stir.
7. Cover and cook for another 5 minutes, stirring occasionally.
8. Wait until the oil begins to float in the pan (probably 8-10 minutes). This indicates the curry is ready.
9. Add the coriander, which gives a new flavor to the dish, and stir.
10. After that, sprinkle chopped coriander leaves as garnish.
The tasty chicken curry is now ready to serve! Enjoy with chapatti bread, buttered naan (a leavened oven-baked flatbread) or rice!
Check back soon for Jecintha’s recipe: Egg curry.
Did you try Prakash’s recipe? Leave us a comment and let us know what you thought!