Chicken Curry

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This chicken is deeply flavoured with the spices as it marinate with all the ingredients for 24 hours before cooking.

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Chicken Curry

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

Preparation15 minsCooking1 hr 15 minsTotal1 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

 

 

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