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Sunday, February 21, 2010

Curried Chicken

This was a family favorite growing up and now is a family favorite in my household.  It came from the More With Less Cookbook.

Saute in heavy deep skillet or kettle:
2 Tbsp fat, oil, or shortening
2 Onions, finely chopped
1-2 cloves of garlic, minced

Blend in a small bowl:
2 Tbsp Lemon Juice or Vinegar
2-4 tsp Curry Powder

Stir curry mixture into sauteed onions and fry lightly 1-2 minutes. Add one of the following:
1-3 lb Chicken fryer, cut into 12-15 pieces
2 lbs Beef, cut into 1" chunks
2 lbs. Mutton, cut into 1" chunks
2 lbs. boneless fish, cut into chunks
3 c. any leftover cooked diced meat
2 lbs. meatballs, browned

Stir fry briefly to coat meat with spices.  Add:
1 c. Tomato Sauce or juice
1 tsp. Salt
1-2 c. Broth or Water

Bring to a boil, reduce heat, cover, and simmer about 2-3 hours for beef & mutton, 1 1/2 hours for chicken, 20 minutes for fish and cooked meats.  Add more liquid during cooking as needed for thin stew consistency.  Thicken slightly with flour just before serving, if desired.

Serve with hot steamed rice and, if desired, a selection of the following condiments placed in small bowls:
-sunflower seeds
-chopped scallions, onions, tomatoes, green peppers
-pineapple tidbits
-diced apples
-banana slices
-chopped hard-cooked eggs

Alterations:  I usually just use 12 boneless, skinless, chicken breasts as my meat b/c I always have this on hand.  I cut them into pieces and boil them in water before I start everything else.

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