Curried Chicken and Asparagus
INGREDIENTS:
3 1/2 lb Chicken, cut into serving
-pieces
1 tb Oil
2 tb Curry powder
1 Onion, finely chopped
2 Carrots, sliced
1/4 c Dried apricots, chopped
-into small pieces
1/4 c Tomato puree
1 c Chicken broth
2 tb Butter, softened
3 tb Flour
1 c Peas, cooked
1/3 c Shredded unsweetened
-coconut Major Grey's
-chutney
3 1/2 lb Chicken, cut into serving
-pieces
1 tb Oil
2 tb Curry powder
1 Onion, finely chopped
2 Carrots, sliced
1/4 c Dried apricots, chopped
-into small pieces
1/4 c Tomato puree
1 c Chicken broth
2 tb Butter, softened
3 tb Flour
1 c Peas, cooked
1/3 c Shredded unsweetened
-coconut Major Grey's
-chutney
Soak the clay pot in cold water for 10 minutes. Place the chicken in the pot and add the oil, curry powder, onion, carrots, apricots, tomato puree and chicken broth. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 hour. Combine the butter and flour and stir into the juices. Add the peas. Sprinkle the chicken with coconut.
Cover and continue cooking for 15 minutes. Serve with rice and chutney.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
Cover and continue cooking for 15 minutes. Serve with rice and chutney.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip