Recipe courtesy of Elizabeth Beckles
Curried Chicken
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 631
- Total Fat
- 45
- Saturated Fat
- 13
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 44
- Cholesterol
- 173
- Sodium
- 170
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
1 tablespoons curry powder
3 cloves garlic
1 small onion, sliced
2 tablespoons water
2 tablespoons oil
1 (3- pound) chicken, cut into 10 pieces
Small piece scotch bonnet pepper
2 tablespoons chives, minced
1 tomato diced
1/4 cup coconut milk
1 cup water
Sprinkle with ground cumin
Directions
- Mix curry, garlic and onion with water. Add to pot with hot oil. Fry for about 2 minutes, then add meat. Fry for a little while. Then add pepper, chives and 1 tomato diced. Fry for a little while again and then add coconut milk. Simmer for about 20 minutes. Keep turning. Have a kettle of boiling water, and add some to pot to make gravy. Sprinkle with ground cumin.
- This meal is usually served with white rice or roti skins.