Festive Chicken
Tuesday June 1, 2010 1:35 PM
Ingredients:
How to prepare:
Add cooking oil; preheat wok over high heat. Stir fry onion, green pepper and garlic for 3 to 5 minutes or until onion is tender. Add curry, thyme and cloves; stir fry 2 minutes longer. Stir in un-drained tomatoes, currants and salt. Add chicken pieces, spooning tomato mixture over the chicken. Bring to boiling and reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender. Remove chicken. Boil sauce, uncovered, about 10 minutes or till reduced to a desired consistency. Return chicken to the wok and heat through. Serve with rice. Enjoy!
*If you like a lot of tomato sauce, add 2 cans and adjust the spices to your liking.This is one of my husband's favorites that I have been making for over 20 years.
Shared by: Laurie, TheBAG Lady
- 1- 2.5- to 3-lb. broiler-fryer chicken cut up (I use 1 lb. boneless skinless chicken breasts)
- 2 T. cooking oil
- 1 medium onion, chopped
- 1 green pepper, cut into strips
- 1 clove garlic minced
- 2 tsp. curry powder
- 1/2 tsp. dried thyme, crushed
- 1/2 tsp. cloves
- 1 16-oz. can of tomatoes, diced
- 1 cup dried currants (optional)
How to prepare:
Add cooking oil; preheat wok over high heat. Stir fry onion, green pepper and garlic for 3 to 5 minutes or until onion is tender. Add curry, thyme and cloves; stir fry 2 minutes longer. Stir in un-drained tomatoes, currants and salt. Add chicken pieces, spooning tomato mixture over the chicken. Bring to boiling and reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender. Remove chicken. Boil sauce, uncovered, about 10 minutes or till reduced to a desired consistency. Return chicken to the wok and heat through. Serve with rice. Enjoy!
*If you like a lot of tomato sauce, add 2 cans and adjust the spices to your liking.This is one of my husband's favorites that I have been making for over 20 years.
Shared by: Laurie, TheBAG Lady
