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CATEGORY CUISINE TAG YIELD
Vegetables, Meats May 1991 1 Servings

INGREDIENTS

1/4 c Vegetable oil
A, 3 1/2-pound
chicken cut into
serving pieces
1 Onion, chopped
1 Garlic clove, minced
1 1/2 t Turmeric
1 1/2 t Ground coriander
1 1/2 t Ground cumin
1/2 t Cinnamon
1/2 t Ground ginger
3 Carrots, chopped coarse
A, 14- to 16-ounce
can whole tomatoes
including the juice
1 c Chicken broth
1 1/2 c Chopped fresh pineapple
Cayenne to taste
2 T Minced fresh parsley leaves
Cooked rice as an
accompaniment

INSTRUCTIONS

In a heavy kettle heat the oil over moderately high heat until it is
hot but not smoking and in it brown the chicken, patted dry, in
batches, transferring it as it is browned to a bowl. Pour off all but
2 tablespoons of the fat and in the remaining fat cook the onion over
moderate heat, stirring, until it is golden. Add the garlic, the
turmeric, the coriander, the cumin, the cinnamon, and the ginger and
cook the mixture, stirring, for 1 minute. Add the carrots, the
tomatoes with the juice, the broth, and the chicken including any
juices that have accumulated in the bowl and simmer the mixture,
covered, for 30 minutes, or until the chicken is no longer pink.
Transfer the chicken to a plate, boil the sauce until it is thickened
slightly, and stir in the pineapple, the cayenne, and salt to taste.
Simmer the mixture for 1 minute, stir in the chicken and the parsley,
and serve the curry over the rice.  Serves 4 to 6.  Gourmet May 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1361
Calories From Fat: 572
Total Fat: 64.4g
Cholesterol: 0mg
Sodium: 4139.9mg
Potassium: 3536.6mg
Carbohydrates: 171g
Fiber: 20.4g
Sugar: 86.5g
Protein: 36.4g


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