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Curried Chicken Stew

Ingredients
  Fryer chicken 3 Pound, cut into serving pieces (1 In Number)
  Onion 1 Medium, finely chopped to make 1/2 cup
  Garlic 1 Clove (5 gm), finely chopped
  Sweet green pepper 1 Medium, halved, cored, seeded and coarsely chopped
  Tomato 1 Medium, chopped
  Curry powder 1 1⁄2 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs) (Made From A Bouillon Cube)
  Fresh lemon juice 1 Teaspoon
Directions

1. Preheat the oven to moderate (375°). Remove and discard all the skin and the excess fat from the chicken pieces.
2. Arrange the chicken in a single layer, meaty-side up, in a 13 1/2 x 8 1/2 x 2-inch glass baking dish. Sprinkle the chicken with the onion, garlic, green pepper, tomato, curry, coriander, salt, pepper, cumin and turmeric. Add the chicken broth and the lemon juice.
3. Bake the chicken, uncovered, in the preheated moderate oven (375°), turning the chicken pieces occasionally, for 50 to 55 minutes or until the chicken is no longer pink next to the bone.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stewed
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
4

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