Chicken Curry

Chicken Curry
4 (80%) 1 vote[s]

Photo: Michel Paquet

Here’s a healthy recipe as this curry chicken has little fat. By marinating it the day before, the spices will have all the time it takes to pleasantly enhance the taste of the dish.

Suggested accompaniments: patna rice, jasmine rice or other white rice.

 

Servings: 4

Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

 ¼ tsp (1 ml) dry thyme
 1 tsp (0,5 to 1 ml) red pepper flakes
 3 cloves of garlic, finely chopped
 2 tbsp (30 ml) soya sauce
 1 tbsp (15 ml) mild curry powder or curry paste
 8 pieces of chicken your choice (drumstick, thighs, breasts cut in two)
 1 green bell pepper, cut in 1 inch ( 2,5 cm) pieces
 1 large onion, coarsely chopped
 2 tomatoes, peeled and cut in 1 inch ( 2,5 cm) pieces
 2 tbsp (30 ml vegetable oil
 ¾ cup (175 ml ) cold water

1

In a large bowl, combine thyme, pepper flakes, garlic, soya sauce and curry. Add the chicken, bell pepper, onion and tomatoes. Stir well, cover and refrigerate for 24 hours.

2

The day after, pour the oil in a large casserole and cook chicken on medium high heat until golden. Add the water and the vegetables with remaining marinating liquid, bring to a boil, reduce heat and simmer 1 heure (OR cook in a slow cooker on low heat for 3 to 4 hours.
The chicken can be refrigerated for 4 days and frozen for 6 months.

Ingredients

 ¼ tsp (1 ml) dry thyme
 1 tsp (0,5 to 1 ml) red pepper flakes
 3 cloves of garlic, finely chopped
 2 tbsp (30 ml) soya sauce
 1 tbsp (15 ml) mild curry powder or curry paste
 8 pieces of chicken your choice (drumstick, thighs, breasts cut in two)
 1 green bell pepper, cut in 1 inch ( 2,5 cm) pieces
 1 large onion, coarsely chopped
 2 tomatoes, peeled and cut in 1 inch ( 2,5 cm) pieces
 2 tbsp (30 ml vegetable oil
 ¾ cup (175 ml ) cold water

Directions

1

In a large bowl, combine thyme, pepper flakes, garlic, soya sauce and curry. Add the chicken, bell pepper, onion and tomatoes. Stir well, cover and refrigerate for 24 hours.

2

The day after, pour the oil in a large casserole and cook chicken on medium high heat until golden. Add the water and the vegetables with remaining marinating liquid, bring to a boil, reduce heat and simmer 1 heure (OR cook in a slow cooker on low heat for 3 to 4 hours.
The chicken can be refrigerated for 4 days and frozen for 6 months.

Chicken curry

 

 

Share on facebook
Share on twitter
Share on pinterest
Share on delicious
Share on email
Share on print

Leave a Reply

Your email address will not be published.

Hello, I’m Micheline. It’s great to have your here at Cooking with Micheline!

NEWSLETTER

Never miss our latest delicious recipes

Enjoying our recipes !

Do NOT follow this link or you will be banned from the site!

Inscrivez-vous à mon infolettre !

En vous inscrivant , vous recevrez en primeur les nouvelles recettes, articles et conseils.

Subscribe to my newsletter !

By subscribing you will receive all the latest recipes, articles and tips.