Curried Chicken And Vegetable Saute Recipe
Ingredients
| All purpose flour | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 1/2 pounds chicken parts, skinned | ||
| Vegetable oil | 2 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup each diced celery and green bell pepper | ||
| Curry powder | 1 1/2 Teaspoon | |
| 1 cup crushed canned Italian tomatoes | ||
Directions
On sheet of wax paper or a paper plate combine flour, salt, and pepper; sprinkle flour mixture over chicken parts.
In 12-inch skillet heat oil; add chicken and cook until browned on all sides.
Remove chicken from skillet and set aside.
In same skillet combine onion and garlic and saute until onion is softened; add celery, green pepper, and curry powder and saute until vegetables are softened.
Return chicken to skillet and stir in tomatoes; bring mixture to a boil.
Reduce heat, cover, and let simmer for 20 minutes; remove cover and let simmer until chicken is tender, 5 to 10 minutes.
In 12-inch skillet heat oil; add chicken and cook until browned on all sides.
Remove chicken from skillet and set aside.
In same skillet combine onion and garlic and saute until onion is softened; add celery, green pepper, and curry powder and saute until vegetables are softened.
Return chicken to skillet and stir in tomatoes; bring mixture to a boil.
Reduce heat, cover, and let simmer for 20 minutes; remove cover and let simmer until chicken is tender, 5 to 10 minutes.
Chef
