Murgha Kari (Chicken Curry with Tomatoes)

Cooking time = 30 minutes, Use Large skillet with lid.

4 medium Onions, chopped

2 tablespoons Curry Powder

1/2 cup Cooking oil

1 can Tomato Sauce

3 medium tomatoes (chopped)

1 teaspoons Salt (optional)

1 frying Chicken (disjointed and skin chicken)

3/4 cup Hot Water

Cook onions and curry powder in oil for 10 to 15 minutes. Add tomato sauce, tomatoes, salt, and chicken. Cook uncovered over medium heat, turning frequently until sauce becomes dry and chicken tests done with fork, (about 35 to 40 minutes.) Add water, cover with lid and simmer on low heat for 5 minutes. Serve over rice.

Lynn Goh’s Perfect Rice Recipe =

2 cups rinsed rice

3 cups water

1 dash of salt

Measure rice into a medium size sauce pan and rinse rice two or three times. Pour the 3 cups of water and salt into sauce pan and add salt. Bring to boil then stir once and cover with lid and turn heat down to simmer. Simmer for 15 minutes and stir rice, then put lid back on and cook for 5 more minutes. Taste rice to see if it is done, if not then cover and let cook for 5 more minutes.


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