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Finger-Licking Curried Chicken
The name tells all—ginger and curry powder make it irresistible.
n 1½ teaspoons curry powder
n 1 teaspoon thyme, crushed
n 1 stalk scallion, chopped
n 1 tablespoon hot pepper, chopped
n 1 teaspoon black pepper, ground
n 8 cloves garlic, crushed
n 1 tablespoon ginger, grated
n ¾ teaspoon salt
n 8 pieces chicken, skinless (4 breasts, 4 drumsticks)
n 1 tablespoon olive oil
n 1 cup water
n 1 medium white potato, diced
n 1 large onion, chopped
1. Wash chicken and pat dry.
2
. Mix together curry powder, thyme, scallion, hot pepper, cayenne
pepper, black pepper, garlic, ginger, and salt.
3
4
5
6
. Sprinkle seasoning mixture on chicken.
. Marinate for at least 2 hours in refrigerator.
. Heat oil in skillet over medium heat. Add chicken and saute.
. Add water and allow chicken to cook over medium heat for 30 minutes.
7
. Add diced potatoes and cook
Yield: 10 servings
for an additional 30 minutes.
Serving size:
½ breast or 2
small drumsticks
Calories 134
8
. Add onions and cook for 15
minutes more or until meat
is tender.
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 49 mg
Sodium 279 mg
Total Fiber 1 g
Protein 17 g
Carbohydrates 7 g
Potassium 302 mg
2
0
Heart Healthy Home Cooking
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