Chicken Curry Recipe
Ingredients
| Margarine | 1 Tablespoon | |
| Onion | 1 | |
| Ginger | 1 Teaspoon (Curry powder - 1 tablespoon) | |
| Allspice | 1/4 Teaspoon (Curry powder - 1 tablespoon) | |
| Cayenne pepper | 1/4 Teaspoon (Curry powder - 1 tablespoon) | |
| Salt | 1/4 Teaspoon (Curry powder - 1 tablespoon) | |
| Pepper | 1/4 Teaspoon (Curry powder - 1 tablespoon) | |
| Tomato Paste | 1 Can (10oz) (Curry powder - 1 tablespoon) | |
| Plain non-fat yogurt - 1/2 cup | ||
| Chicken pieces | 2 Pound, skinned (Curry powder - 1 tablespoon) | |
| Chicken broth | 1 Cup (16 tbs) (Curry powder - 1 tablespoon) | |
Directions
MAKING
1) Melt the margarine in a large non-stick skillet.
2) Sauce the onion in the margarine and then add the tomato paste, spices and yogurt.
3) Stir well till the sauce is smooth.
4) Add the pieces of chicken and spoon the sauce over the pieces to coat them well.
5) Cover the skillet and gently simmer for about 45 minutes or till the chicken is soft. The chicken will be dry. If some gravy is desired, add 1 cup of the chicken broth while the ingredients are simmering.
SERVING
6) Serve hot.
1) Melt the margarine in a large non-stick skillet.
2) Sauce the onion in the margarine and then add the tomato paste, spices and yogurt.
3) Stir well till the sauce is smooth.
4) Add the pieces of chicken and spoon the sauce over the pieces to coat them well.
5) Cover the skillet and gently simmer for about 45 minutes or till the chicken is soft. The chicken will be dry. If some gravy is desired, add 1 cup of the chicken broth while the ingredients are simmering.
SERVING
6) Serve hot.
Chef
