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
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.
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
Directions
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.
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.
