Curried Chicken
INGREDIENTS:
1 lb Boneless, skinless chicken
-thighs (cut into 2" chunks)
1 tb Vegetable oil
1 lg Onion, finely chopped
3 Cloves garlic,finely chopped
1 ts Ground tumeric
1/2 ts Ground cumin
1/2 ts Ground coriander
1/4 ts Ground ginger
1/4 ts Salt
1/8 ts Ground cloves
1/8 ts Ground nutmeg
1/2 c Chopped tomato
1/3 c Water
1 lb Boneless, skinless chicken
-thighs (cut into 2" chunks)
1 tb Vegetable oil
1 lg Onion, finely chopped
3 Cloves garlic,finely chopped
1 ts Ground tumeric
1/2 ts Ground cumin
1/2 ts Ground coriander
1/4 ts Ground ginger
1/4 ts Salt
1/8 ts Ground cloves
1/8 ts Ground nutmeg
1/2 c Chopped tomato
1/3 c Water
Saute chicken in oil in large skillet over moderate-high heat until browned all over, about 5 minutes. Remove to bowl.
Reduce heat to low. Add onion and garlic to skillet; cook, stirring frequently, until lightly browned and soft, 5 to 7 minutes. Stir in tumeric, cumin, coriander, ginger, salt, cloves, and nutmeg; cook 1 minute. Stir in tomato and water; cook 1 minute. Add chicken; bring to boiling. Lower heat; cover and simmer 15 -
20 minutes or until chicken is cooked through and sauce is richly flavored.
Serve this spicy dish with an Almond-Raisin Couscous and Sauteed String Bean in Garlic dish... and maybe a sherbert for dessert.
Reduce heat to low. Add onion and garlic to skillet; cook, stirring frequently, until lightly browned and soft, 5 to 7 minutes. Stir in tumeric, cumin, coriander, ginger, salt, cloves, and nutmeg; cook 1 minute. Stir in tomato and water; cook 1 minute. Add chicken; bring to boiling. Lower heat; cover and simmer 15 -
20 minutes or until chicken is cooked through and sauce is richly flavored.
Serve this spicy dish with an Almond-Raisin Couscous and Sauteed String Bean in Garlic dish... and maybe a sherbert for dessert.