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Chicken curry

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Ingredients/Components

defatted chicken stock
small chicken breast halves, skinned and meat cubed - 3 item
onions, chopped - 2 item
potatoes, peeled and diced - 2 item
green pepper, chopped - 1 item
tomato paste - 2 Tbsp
soy sauce - 2 tsp
grated fresh ginger - 1 tsp
each chili powder and curry powder - 1 tsp
each cardamon and turmeric powder - 1/2 tsp
cloves - 1/4 tsp
ground - 1 stick
drops Tabasco optional - 3 item
raisins and/or 1 diced apple - 1/3 c

How to make chicken curry:

In a large skillet or dutch oven, bring 1/2 cup chicken stock to a boil. Add chicken, onions, potatoes and green pepper. Cook over medium heat until chicken is opaque (3 to 5 minutes). Stir in remaining stock and other ingredients and heat to boiling; lower heat and simmer uncovered until the vegetables are tender (about 30 to 45 minutes). Remove cinnamon stick. Stir raisins or apples through before serving. Serve on rice or couscous with condiments. Serves 6.

Recipe categories: Chicken, Main dish, Curries.

Rating:

3.6

Average rating: 3.6, total votes: 8

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