West Indian Chicken Curry
|Vegetable oil||2 Tablespoon|
|Chicken pieces||3 Pound|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Rice||1 Cup (16 tbs)|
|Water||37258 Cup (596128 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Cashews||1⁄2 Cup (8 tbs), chopped|
|Orange peel||2 Teaspoon, grated|
In a large skillet, heat oil.
Add chicken pieces and brown.
Drain off fat.
Sprinkle chicken with salt, curry powder, ginger, garlic and raisins.
In a small bowl, combine orange juice, cornstarch and sugar.
Mix until free of lumps.
Pour over chicken and cover.
Cook over low heat, turning several times, until chicken is tender, about 45 minutes.
Remove chicken to serving platter.
Simmer sauce to thicken, if desired.
Spoon over chicken.