Chicken curry iii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | medium | Green pepper, diced |
| 2 | larges | Onions, thinly sliced |
| 2 | Cloves garlic, peeled and crushed | |
| 1 | tablespoon | Ground allspice |
| 1 | teaspoon | Ground ginger powder |
| 1 | tablespoon | Curry powder |
| 1 | tablespoon | Turmeric powder |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | medium | Broiler-fryer chicken, cut into 8 pieces |
| 2 | larges | Tomatoes peeled and thinly sliced |
| 2 | cups | Chicken stock or |
| 4 | Chicken bouillon cubes and | |
| 2 | cups | Hot water |
| ½ | cup | Chopped tart apple |
| 1 | cup | Green peas |
Directions
1. In a deep, 3-quart, heat-resistant, non-metallic casserole add 1 tablespoon vegetable oil. Add green pepper and thinly sliced onion and garlic
to vegetable oil. Heat in Microwave Oven, uncovered, 2½ minutes or until onion and pepper are tender.
2. In a small mixing bowl combine allspice, ginger, curry, turmeric powder, salt and pepper.
3. Rub spice mixture onto chicken with hands until chicken is evenly covered.
Add chicken, tomatoes and 1 cup of chicken stock to onion-pepper mixture. 4. Heat, covered, in Microwave Oven 10 minutes. Add an additional cup of chicken stock, tart apples and heat, covered, an additional 10 minutes or until chicken is tender.
5. Add green peas and heat an additional 3 minutes or until mixture is heated
through. Serve over rice.