Curried Chicken     


Description
Curry TypeChicken
StrengthMedium
DifficultyEasy
SourceRay Taylor
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1 lb. boneless, skinless chicken thighs (cut into 2" chunks)
1 T. vegetable oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 t. ground tumeric
1/2 t. ground cumin
1/2 t. ground coriander
1/4 t. ground ginger
1/4 t. salt
1/8 t. ground cloves
1/8 t. ground nutmeg
1/2 cup chopped tomato
1/3 cup water
InstructionsSaute chicken in oil in large skillet over moderate-high heat until browned all over, about 5 minutes. Remove to bowl.

Reduce heat to low. Add onion and garlic to skillet; cook,stirring frequently, until lightly browned and soft, 5 to 7 minutes. Stir in tumeric, cumin, coriander, ginger, salt, cloves, and nutmeg; cook 1 minute. Stir in tomato and water; cook 1 minute. Add chicken; bring to boiling. Lower heat; cover and simmer 15 - 20 minutes or until chicken is cooked through and sauce is richly flavored.

Serve this spicy dish with an Almond-Raisin Couscous and
Sauteed String Bean in Garlic dish... and maybe a sherbert for dessert.
NotesOnly 190 calories!!!
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