Curried Chicken Stew Recipe
Ingredients
| 1 broiler-fryer (3 pounds), cut into serving pieces | ||
| 1 medium-size onion, finely chopped (1/2 cup) | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 medium-size sweet green pepper, halved, cored, seeded and coarsely chopped | ||
| 1 medium-size tomato, chopped | ||
| Curry powder | 1 1/2 Teaspoon | |
| Ground coriander | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| 1/2 cup chicken broth, made from a bouillon cube | ||
| Lemon juice | 1 Teaspoon | |
Directions
1. Preheat the oven to moderate (375°). Remove and discard all the skin and the excess fat from the chicken pieces.
2. Arrange the chicken in a single layer, meaty-side up, in a 13 1/2 x 8 1/2 x 2-inch glass baking dish. Sprinkle the chicken with the onion, garlic, green pepper, tomato, curry, coriander, salt, pepper, cumin and turmeric. Add the chicken broth and the lemon juice.
3. Bake the chicken, uncovered, in the preheated moderate oven (375°), turning the chicken pieces occasionally, for 50 to 55 minutes or until the chicken is no longer pink next to the bone.
2. Arrange the chicken in a single layer, meaty-side up, in a 13 1/2 x 8 1/2 x 2-inch glass baking dish. Sprinkle the chicken with the onion, garlic, green pepper, tomato, curry, coriander, salt, pepper, cumin and turmeric. Add the chicken broth and the lemon juice.
3. Bake the chicken, uncovered, in the preheated moderate oven (375°), turning the chicken pieces occasionally, for 50 to 55 minutes or until the chicken is no longer pink next to the bone.
Chef
