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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is the best curried chicken recipe I have ever tasted. It was taken from an old My Favorite Recipe card that I had. I just doubled the recipe to allow for more sauce. Ingredients:
3 lbs cut-up chicken (or about 5 skinless chicken breasts, if you prefer skinless) |
2 tablespoons butter or 2 tablespoons margarine |
1 can chicken broth |
4 cloves garlic, minced |
2 medium onions, chopped |
1/2 teaspoon ginger |
2 teaspoons curry |
2 tablespoons tomato paste |
2 teaspoons cornstarch |
2 tablespoons cold water |
salt |
parsley (to garnish) |
Directions:
1. Melt butter in large frying pan and cook chicken until brown on both sides.
2. Remove chicken and place aside.
3. Sautee onions until almost brown.
4. Then place garlic and curry and cook for 1 minute.
5. Then place ginger and tomato paste, along with the can of chicken broth and mix thoroughly.
6. Place chicken back into pan, spooning some of the sauce over the chicken and simmer for 45 minutes.
7. When done, mix cornstarch with the cold water and stir it into the sauce until sauce thickens slightly.
8. Garnish with parsley and serve with rice.
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