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CURRY CHICKEN

- from chicken recipe
1 pkg. chicken wing drumettes (3-4
lb.) or
1 med. sized chicken (3-4 lb.), cut
into sm. pieces
3 tsp. curry powder
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
2 tsp. sugar
1 1/2 c. water
1/2 of an onion, diced
Optional: 1 teaspoon of lemon grass powder or fresh lemon grass chop into
fine pieces. Lemon grass can only be purchased at an oriental food store.
Put water in a pan big enough to hold all ingredients. Add all spices. Stir
until mixed. Add chicken and onion. Cook on high until boiling, then lower
temperature to medium. Stir well, then cover. Cook (covered) until sauce
has thickened and chicken is well-cooked (approximately 30-40 minutes).
Stir every 10 minutes so chicken is coated evenly with the sauce. More
water can be added if a thinner sauce is desired. Serve with steamed rice.
4-6 servings. Wire Shop Computing Support

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