| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Ethnic, Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
|
Pieces chicken; with or without skin |
| 1 |
lg |
Onion; chopped or sliced |
| 3 |
|
Cloves garlic; chopped |
| 1 |
cn |
(15 oz) tomato sauce |
| 1 |
lb |
Fresh tomatoes (or 1- 14 1/2 oz can, diced), chopped |
| 1 |
|
Bay leaf |
| 3 |
tb |
Curry powder mix |
| 1 |
cn |
Water (from tomato sauce) |
|
|
Cayenne (to taste) |
|
|
Salt and pepper (to taste) |
|
|
Vegetable or canola oil |
|
|
Chicken bouillon cube (optional) |
INSTRUCTIONS
Saute onions in oil until translucent. Add the curry mix, and bay leaf.
Stir for about 30 seconds, until spices are mixed. Add fresh tomatoes or
can of diced tomatoes. Add chicken and cook for 3 to 5 minutes more. Add
tomato sauce, water, and garlic. (The garlic can be sauted with the spices
but this will give a more bitter taste.) Bring to a boil, reduce heat and
simmer (covered) for approximately 40 minutes. Remove lid and continue to
cook another 40 minutes or until sauce has reduced and somewhat thick.
Serve over rice.
NOTES : I like to use chicken thighs and legs. Less bony sections to eat
around. I use 2 to 4 tablespoons of curry powder mix, depends on how spicy
persons I serve want it. Cubed lamb or beef can be used instead of
Chicken. (Approximately 2 pounds)
Recipe by: Iris Dunaway Posted to MC-Recipe Digest V1 #694 by
hister@juno.com (Iris E. Dunaway) on Jul 27, 1997
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