Pearlie's Curry Chicken

Friends of Sarah!

A tasty dish, served over rice

ingredients

12 chicken thighs (boneless, cut into small pieces)
1 tsp garam masala
2 tsp cumin powder
1 tbs tomato paste
3 gloves garlic (chopped)
5 springs fresh cilantro (chopped)
1 spring fresh parsley (chopped)
1/2 red pepper (chopped)
3 tbs light olive oil
2 tsp salt
2 tsp curry powder
1 tbs ginger (chopped)
1/2 onion (chopped)
2 stalks celery (chopped)
chili powder to taste
water or chicken broth (if needed to keep mixture moist)

directions

1
Combine all ingredients except chicken, salt and olive oil, in a large mixing bowl. (Chop first in a food processor.)
2
Place olive oil in a large pan; cook on high heat for one minute.
3
Place mixed ingredients in pan on high heat for 2-3 minutes.
4
Reduce heat to medium for 5 minutes and stir.
5
Add chicken and salt to pan.
6
Saute on medium heat for 15-20 minutes.
7
Cook until tender.

notes

Pearlie, the Samuels Family housekeeper since January 1989 and has cooked many delicious meals for us, especially Passover seders. This dish was brought from India by Pearlie's ancestors and was refined in British Guyana.

Source: Pearlie Singh