CHICKEN VEGETABLE CURRY
This curry makes for 4 servings
INGREDIENTS :
- 1 cup of chicken broth
- 3-4 peeled garlic cloves
- 1 tablespoon sliced pared fish ginger root
- 1 cup crushed tomatoes
- 5 ounces pared potatoes, cut in to chunks
- 2 teaspoons vegetable oil
- 1 tablespoon hot curry powder
- 1 teaspoon ground cumin
- 2 small sliced onions
- 2 cups okra ( cut into 1" chunks )
- little bit of salt
- Pinch black pepper
- 1/4 teaspoon cinnamon
- 1 pound skinned chicken parts ( cut in to equal pieces )
DIRECTIONS :
Combine finger and garlic and 3 tablespoon of water in food processor; puree until smooth and set aside.In non-stick saucepan, heat the oil and add curry powder, onions, cumin and cinnamon.
Keep remember to cook over medium heat, stirring frequently 4 - 5 minutes until sliced onion softened.
Add chicken, cook the chicken turning as you needed until it get browned.
Add garlic mixture to the chicken mixture, then cook, stirring constantly for 1 minute or longer until thoroughly combined.
Add low-sodium chicken broth and crushed tomatoes, bring liquid to a boil.
Reduce heat to low, simmer, covered for 20 minutes or little longer until chicken is partially cooked through.
Add potato, salt, okra and pepper: simmer, covered stirring occasionally 16 - 20 minutes, until the chicken and potatoes are cooked well.
Divide evenly among four plates and serve warm.
image - azypeazymealz
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