CURRY CHICKEN

 

 

INGREDIENTS

3 tbs Chicken (pre-seasoned with 1 tsp salt, 1 tsp curry powder 1/2 tsp thyme, 1/2 tsp oregano, 1/8 tsp black pepper)

Canola Oil

1 t oregano

1 t thyme

1 medium onion – chopped

1 celery stalk  – chopped

1/2 green bell pepper – chopped

1/2 red bell pepper –  – chopped

3 cloves garlic – crushed or minced

3 roma tomatoes – chopped

2 tbs curry powder

1 cup coconut milk

3 small potatoes – diced

3 medium carrots – diced

Water

1 tbs butter

Salt & pepper

DIRECTIONS

Clean and season the chicken and let it refrigerate overnight or for at least 4 hours.  Heat canola oil in stock pot and fry chicken to brown (don’t cook through) and set aside in container.  Drain oil out of pan leaving about 2 tbs in the pot.  To the pot add butter, onions, celery, bell peppers and saute until translucent.  Add garlic, tomato and curry to pot and saute for about 1 minute.   Return chicken to pot and stir everything together to coat well.  Add coconut milk and enough water to thin milk, bring to a boil add carrots, cover and reduce heat.  Simmer for about 20 minutes, stir and adjust seasonings if necessary.  Add potatoes and simmer for about 20 additional minutes or until vegetables are tender.

 

 

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