Chicken Curry 8 pieces chicken, with or without skin 1 large onion, chopped or sliced 3 cloves garlic, chopped 1 15 oz can tomato sauce 1 pound fresh tomatoes (or one 14-1/2 oz can, diced), chopped 1 bay leaf 3 tablespoons curry powder mix 1 can water (from tomato sauce) Cayenne pepper to taste Salt and pepper to taste Vegetable or canola oil Chicken bouillon cube (optional)
Saute onions in oil until translucent. Add the curry mix, and bay leaf. Stir for about 30 seconds, until spices are mixed. Add fresh tomatoes or can of diced tomatoes. Add chicken and cook for 3 to 5 minutes more. Add tomato sauce, water, and garlic. (The garlic can be sauted with the spices but this will give a more bitter taste.) Bring to a boil, reduce heat and simmer (covered) for approximately 40 minutes. Remove lid and continue to cook another 40 minutes or until sauce has reduced and somewhat thick. Serve over rice. Serves 8. **************New MapQuest Local shows what's happening at your destination. Dining, Movies, Events, News & more. Try it out (http://local.mapquest.com/?ncid=emlcntnew00000002) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
