Chicken: Bombay Curried Chicken
Source of Recipe
valval68
List of Ingredients
(original recipe called for 2 tablespoons olive oil)
1 large yellow onion, sliced
2 cloves garlic, minced
2 medium carrots, sliced
4 small potatoes or turnips, cut into wedges
(original recipe called for salt to taste)
freshly ground black pepper
1 tablespoon freshly grated ginger
1 tablespoon curry powder
1 small butternut squash, peeled, seeded and cubed
3 cups crushed canned tomatoes
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
juice of 1 lemon
parsley or cilantro sprigs for garnishRecipe
1. Heat the olive oil in a large non-stick skillet over medium heat (buny's note: may wish to use cooking spray, water or broth to eliminate the oil). Add the onion and cook, stirring occasionally, until the onion begins to wilt, about 3 minutes.
2. Turn the heat to high, add the garlic, carrots and potatoes or turnips. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
3. Stir in the ginger and curry powder. Add the butternut squash, canned tomatoes and chicken pieces and stir to combine. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Simmer for 15 minutes or until the chicken is completely cooked.
4. Add the lemon juice and adjust the salt and pepper to taste. (This can be made in advance and stored in the refrigerator for up to 3 days.)
5. Serve in warm bowls garnished with parsley or cilantro sprigs.
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