Bruce and Sheila Craig
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Recipes

Sheila cooks great East Indian food.
This page will contain links to her recipes.

For now, here is one:

RECIPES FROM INDIA by SHEILA
Sheila Jonahs Craig

CHICKEN CURRY
Allow at least 60 minutes preparation time.

Ingredients:
2 lbs Chicken
1 Medium sized Onion
6 Cloves Peeled Fresh Garlic,
       (Medium to large in size)
~2" Square Skinned Ginger (fresh)
2 Medium Tomatoes
Bundle Fresh Cilantro
1 tsp Cayenne Pepper Powder (or to taste)
tsp Cloves
tsp Cinnamon Powder
tsp Turmeric
1 Tb Oil
1 Tb Salt (or to taste)

Directions:
De-skin Chicken and cut into 2" pieces.
Blend together Onion, Garlic, Ginger, Cilatro, &
       Tomatoes until fine, using just enough water
       to liquify the mixture.
Marinate the Chicken with the Blended Mixture
       for 30 minutes. (Omit marination if needed)
Heat pan with oil.
Add Chicken with Marinade, and all other
       ingredients.
Stir Chicken while cooking until Chicken turns
       white, cover and cook until Chicken is soft.
Garnish with Fresh Cilatro Sprigs.

Serving:
Serves 4-6. Serve with Chapatis, Puris, or Rice.

Copyright 1992-1999 Sheila Jonahs Craig

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Copyright 1942-1999 Bruce Craig, C.S. | All Rights Reserved | brucecraig777@yahoo.com

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