Curried Chicken (Clay Pot)
INGREDIENTS:
4 c Cooked chicken, diced
2 tb Olive oil
2 Onions, diced
1 Carrot, sliced
4 Cloves garlic,chopped
1 Apple, peeled and diced
1 ts Tomato paste
2 c Chicken broth
1 tb Lemon juice
1 Piece ginger root, 1",
-peeled and sliced
1 tb Flour
1 ts Black mustard seeds*
1 ts Yellow mustard seeds*
2 ts Cumin seeds*
1 ts Fenugreek*
1 ts Black peppercorns
4 Cardamon pods, crushed*
1 ts Coriander, ground*
1 ts Ground tumeric*
1 ts Honey
1 Hot peppers, seeded or not
-and chopped (up to 2)
4 c Cooked chicken, diced
2 tb Olive oil
2 Onions, diced
1 Carrot, sliced
4 Cloves garlic,chopped
1 Apple, peeled and diced
1 ts Tomato paste
2 c Chicken broth
1 tb Lemon juice
1 Piece ginger root, 1",
-peeled and sliced
1 tb Flour
1 ts Black mustard seeds*
1 ts Yellow mustard seeds*
2 ts Cumin seeds*
1 ts Fenugreek*
1 ts Black peppercorns
4 Cardamon pods, crushed*
1 ts Coriander, ground*
1 ts Ground tumeric*
1 ts Honey
1 Hot peppers, seeded or not
-and chopped (up to 2)
(Made with boiled chicken from soup) Adapted from NOT CHOPPED LIVER by Seaman and Smith
Heat olive oil, saute seeds, fenugreek, pepper corns, hot peppers and cardamon for 3 or 4 minutes, shaking pan. Add onions, garlic, carrot, and apple, cook 5 more minutes. Add flour, tumeric, and coriander, cook another five minutes, stirring often. Add tomato paste, broth, lemon juice, honey and ginger root. Bring to a boil and simmer for one hour. Remove hot peppers and puree sauce in a blender until smooth. Add chicken and reheat. Sauce may be prepared ahead. Serve over rice with an assortment of condiments including chutney, coconut, currants, chopped green or red pepper, chopped salted nuts, raisins.
*If you are in a hurry or don't have all of the spices, you may substitute 4 tablespoons of commercial curry powder for the mustard seeds, cumin, fenugreek, coriander , cardamon and tumeric. and proceed as above.
Heat olive oil, saute seeds, fenugreek, pepper corns, hot peppers and cardamon for 3 or 4 minutes, shaking pan. Add onions, garlic, carrot, and apple, cook 5 more minutes. Add flour, tumeric, and coriander, cook another five minutes, stirring often. Add tomato paste, broth, lemon juice, honey and ginger root. Bring to a boil and simmer for one hour. Remove hot peppers and puree sauce in a blender until smooth. Add chicken and reheat. Sauce may be prepared ahead. Serve over rice with an assortment of condiments including chutney, coconut, currants, chopped green or red pepper, chopped salted nuts, raisins.
*If you are in a hurry or don't have all of the spices, you may substitute 4 tablespoons of commercial curry powder for the mustard seeds, cumin, fenugreek, coriander , cardamon and tumeric. and proceed as above.