Curried chicken 2
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless, skinless chicken thighs (cut into 2\" chunks) |
| 1 | tablespoon | Vegetable oil |
| 1 | large | Onion, finely chopped |
| 3 | Cloves garlic,finely chopped | |
| 1 | teaspoon | Ground tumeric |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground cloves |
| ⅛ | teaspoon | Ground nutmeg |
| ½ | cup | Chopped tomato |
| ⅓ | cup | Water |
Saute chicken in oil in large skillet over moderate-high heat until browned all over, about 5 minutes. Remove to bowl.
Reduce heat to low. Add onion and garlic to skillet; cook, stirring frequently, until lightly browned and soft, 5 to 7 minutes. Stir in tumeric, cumin, coriander, ginger, salt, cloves, and nutmeg; cook 1 minute. Stir in tomato and water; cook 1 minute. Add chicken; bring to boiling. Lower heat; cover and simmer 15 - 20 minutes or until chicken is cooked through and sauce is richly flavored.
Serve this spicy dish with an Almond-Raisin Couscous and Sauteed String Bean in Garlic dish... and maybe a sherbert for dessert.
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