Chicken Preparation For Curry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish | 8 | Servings | |
INGREDIENTS
| 5 | Chicken breasts with the | |
| Skin and bone removed | ||
| 6 | T | Vegetable oil |
| 1 | t | Turmeric |
| 4 | T | Uncooked curry sauce |
INSTRUCTIONS
Cut the chicken into 8 equal size pieces. Place all the other ingredients (not chicken) in a large saucepan and mix well. Cook on a medium heat, stirring until sauce begins to darken in colour (4-5 mins). Add the chicken and stir until all the pieces are well coated with the sauce. Turn down the heat and cook with the lid on for 15-20 minutes, or until the chicken is tender, stirring frequently. Remove the chicken pieces leaving behind any sedement. The cooked chicken can be used immediately or refrigerated for up to 4 days. Posted to MM-Recipes Digest V4 #257 by msleukie@mindspring.com on Sep 29, 1997
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 98
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: <1mg
Sodium: 35.8mg
Potassium: 10mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g