Major Grey Chicken Curry

Shamiana Restaurant Style, Kirkland, WA

Ingredients:

• • 1 whole chicken 4-5 lbs.

  • 1 medium size finely chopped yellow onion

  • 2 teaspoons of coriander powder

  • 1 teaspoon of cumin powder

  • 1/2 teaspoon of turmeric Powder

  • 1/4 teaspoon of cayenne pepper

  • 1.5 Cups heavy whipping cream

  • 12 oz. of Major Grey’s Mango Chutney

  • 2 tablespoons of vegetable oil

  • 2 green onions diced.

Preparation:

1)      Cut up, debone, skin, and remove fat from the chicken to get 1 inch pieces of thinly sliced white and dark meat chicken flesh.  When done you should have 3 lbs all the pieces should be the same size.

2)      Heat oil in a sauté pan and cook finely chopped yellow onion on medium heat until translucent, not brown.  This takes about 4 minutes.

3)      In a separate sauté pan will a little bit of oil cook chicken 3 minutes on high heat to just slightly brown, not cooked through.  Some of the water should come out of the chicken.

4)      When onions are done add coriander powder, cumin powder, turmeric powder, cayenne pepper to oils, incorporate and cook for another minute.

5)      Added mango chutney to onions and incorporate until mango is coating the onions.

6)      Add heavy whipping cream to onions and chutney; continue cooking on high, stirring occasionally for another 10 minutes, cooking off the cream and thickening the curry make sure it is extra thick since the chicken will delude it.

7)      Add chicken (without the water) to curry and cook until chicken is cooked completely, about 10 minutes.  Do not overcook.

8)      Serve on top of rice, garish with diced green onions.