Yield: 8 Servings
Measure | Ingredient |
---|---|
5 larges | Chicken breasts with the |
\N \N | Skin and bone removed |
6 tablespoons | Vegetable oil |
1 teaspoon | Turmeric |
4 tablespoons | Uncooked curry sauce |
Cut the chicken into 8 equal size pieces.
Place all the other ingredients (not chicken) in a large saucepan and mix well.
Cook on a medium heat, stirring until sauce begins to darken in colour (4-5 mins).
Add the chicken and stir until all the pieces are well coated with the sauce.
Turn down the heat and cook with the lid on for 15-20 minutes, or until the chicken is tender, stirring frequently.
Remove the chicken pieces leaving behind any sedement.
The cooked chicken can be used immediately or refrigerated for up to 4 days.
Posted to MM-Recipes Digest V4 #257 by msleukie@... on Sep 29, 1997