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Melt-in-Your-Mouth Chicken Curry




Source of Recipe


Internet


List of Ingredients




4 tablespoons oil
2 cloves garlic, minced
4-6 onions (about 6 cups), chopped
1 medium green pepper, chopped
1/3 cup salt-free curry powder
2 teaspoons paprika
1 1/4 cups salt-free chicken stock
2 pounds skinless, boneless chicken breast
1 bay leaf or 1/8 teaspoon ground bay leaves
8 cups cooked rice

Recipe



Heat the oil in a large Dutch oven. Add the garlic, onions, and green pepper. Sauté slowly until transparent.

Add the curry powder and paprika and cook for 2 minutes. Add the chicken stock. Cover and cook slowly over low heat until the onions are a soft, mushy consistency.

Wash, dry, and cut the chicken into bite-size pieces. Add the chicken and bay leaf to the sauce and simmer over low heat for 2-3 hours.

Serve over rice—preferably brown rice as it has so much more flavor. Offer a selection of accompaniments to be sprinkled over the curry. Include diced cucumbers, diced tomatoes, pineapple chunks, diced bananas, raisins, and unsalted peanuts.

Yield: 8 servings.