California chicken curry



1 packet of EasyCurry's Chicken Curry spice mix
3 cups of chicken, boneless and skinless
thigh meat with fat trimmed, chopped into bite-sized chunks
1 medium potato grated
2 cups of broccoli crowns, tops only
1 medium onion (finely diced)
2 cups of carrots, sliced diagonally
1 teaspoons of salt or to taste
cup & 2 cups of water
tablespoon of crushed garlic
1 tablespoon of crushed ginger
Hot chili peppers optional (for fiery curry)
Serves 4 - 6

In a non-stick pan add all of the ingredients except 2 cups of water, broccoli,carrots, and potato. Mix well and cover. Simmer for 15 minutes on medium heat. Stir occasionally. Add 2 cups of water and grated potato, stir and cover. Simmer for 20-25 minutes, stirring occasionally, until the chicken is tender but not falling apart and the sauce reaches your desired thickness. Add broccoli and carrots, mix well, and simmer until they reach your desired crunchiness. Remove from heat. Serve curry with rice, Indian breads or pasta, or wrap with tortillas. Garnish with cilantro if desired. Enjoy!

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