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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe from a Country Singer down south. It's best to make lots as it tends to dissapear fast. Instead of the Rice Vermicelli, you can just spoon it over cooked rice. Ingredients:
1 lb butter |
4 medium onions (chopped) |
6 garlic cloves (chopped) |
6 tablespoons ground ginger |
6 tablespoons ground cumin |
2 tablespoons salt |
4 tablespoons curry powder |
2 teaspoons red pepper flakes |
1/2 cup water |
8 boneless skinless chicken breasts (uncooked and cubed) |
2 (24 ounce) cans diced tomatoes with juice |
1 (24 ounce) container plain yogurt |
6 tablespoons cilantro |
1 (10 ounce) package rice vermicelli (broken up) |
Directions:
1. Melt the Butter in a large pot over medium/high heat.
2. Add Onions and Garlic and cook until tender.
3. Stir in the Ground Ginger.
4. Add the Cumin, Salt, Curry Powder, and Pepper Flakes.
5. Add the water and stir.
6. Add the Chicken, and cook until done.(about 10 minutes).
7. Add the Diced Tomatoes and stir.
8. Lower the heat, cover and simmer for 1/2 hour stirring occasionly.
9. Add the Yogurt to make it creamy.
10. Add the Cilantro.
11. Add the Rice Vermicelli and stir until cooked. (it only takes a couple of minutes).
12. Remove from heat and ENJOY.
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