Ingredients: Chicken & Turkey
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: Asian
Mediterranean & Mid-Eastern
Meal Type: Entree
Ingredients
1 lb Chicken breasts, cut into
Cubes
1 Onion, minced
1 tbs Ground garlic
1 tbs Ginger
1 tbs Curry Powder
1 cup Water
Four Large Idaho Potatoes, Cubed
1 Bay Leaf
1 tablespoon Vegetable oil
Cooked rice
Preparation
1. In a large frying pan or deep skillet, heat oil.
2. Add onion and cook until translucent. (5
minutes).
3. Add the garlic powder, ginger to the onion
and cook until fragrant and onion is
translucent.
4 Make a paste of 1TBS curry powder
and enough water to make a paste.
5. Pat the chicken breasts and rub some
of the curry paste to marinate it.
6. Add the chicken to the skillet and
brown the chicken (7 minutes)
8. Add the rest of the curry paste, the
potatoes, water, bay leaf and water.
9. Cook for twenty minutes or until the
potatoes are fork tender and chicken
is soft and tender.
10. Simmer until the chicken and potatoes
are tender
11. Serve over rice
Cook's Notes
To make the sauce a little thicker, first make a rouxt by mixing 2TBS flour with enough water to make a paste. Add to the Curry near the end of the cooking time and stir until the sauce is slightly thickened.
Nutrition Information