| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish |
8 |
Servings |
INGREDIENTS
| 5 |
lg |
Chicken breasts with the |
|
|
Skin and bone removed |
| 6 |
tb |
Vegetable oil |
| 1 |
ts |
Turmeric |
| 4 |
tb |
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
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