Chicken Vegetable Curry

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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