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Wednesday, 14 October 2015

Coming up: INDIA 2015! . . . and Best CHICKEN CURRY ever!

 ITINERARY:


Fri., Oct. 23:    Delhi  
                      Free day:  Visit Hauz Khas



Sat., Oct. 24:  Delhi: explore Old & New Delhi

Sun., Oct. 25:  Visit Hindu temple
                    Drive to Agra:  Evening:  Optional live performance



Monday, Oct. 26: Agra:  Taj Mahal, Agra Fort, Marble factory

Tuesday, Oct. 27:  Fatehpur Sikri and drive to Ranthambore

Wednesday, Oct. 28:  Ranthambore Park: 2 drives: AM & PM: look for Bengal Tiger



Thursday, Oct. 29:  drive to Jaipur:  Free PM or Cook with Local Family



Friday, Oct. 30:  Jaipur:  Amber Fort, Old City, Tripolia Bazaar, City Palace, Gem factory



Saturday, Oct. 31:   
                         Varanasi: evening on banks of Ganges

Sunday, Nov. 1:  Varanasi:  Sunrise boat ride, Mother Teresa’s Mission, Sarnath,
                                Evening on banks of Ganges

Monday, Nov. 2:    Delhi:  Free PM:  Visit Qutb Minar
              



Tuesday, Nov. 3:  Arrive Vancouver:  9:10 AM

(These photos were taken about 1970.)



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THE BEST CURRIED CHICKEN  (based on recipe in Chatelaine: October, 1993)


8 to 10 pieces of chicken
1 tbsp canola oil
1 large onion
6 garlic cloves
2 tbsp water
2 inch piece fresh ginger root
2 (3 inch) cinnamon sticks
1 tbsp turmeric
1 tbsp ground cumin
1 tsp ground cardamom
1 tsp cayenne
1 tsp salt
28 ounce can tomatoes

1.     Remove fatty pieces of skin (but not all the skin).
2.     Chop onions.
3.     Chop garlic.
4.     Chop ginger root.
5.     Start preheating oven to 350.
6.     Cut canned tomatoes in quarters.
7.     Heat oil in Dutch oven over medium heat.  Add onions and water.
8.     Stir in all the spices. 
9.     Stir in the garlic and ginger.  
10.                          Stir in the tomatoes and their liquid.
11.                          Add the chicken.  Bring to a boil.  Cover.
12.                          Transfer to oven and cook for 30 minutes.
13.                          Take off the cover and cook for 30 more minutes.

·        To reheat, cover and put in 350 degree oven for 45 minutes. 
·        Serve with rice, raita, chutney, and vegetable side dish(es).


This is SO easy and so GOOD I will have to make it again!