"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Curry Recipe

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This recipe for Chicken Curry, by , is from The Wogensen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Caryl Wogensen
Added: Monday, March 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2lb skinless boneless chicken thighs (3-4)
1 tsp salt
2 tbsp vegetable oil
3 garlic cloves, smashed and chopped
2 tsp curry powder (Madras)
1/4 tsp cayenne
1 (13-14 oz) can unsweetened coconut milk
1 (14.5 oz) can stewed tomatoes
1/4 cup (10oz) pkg frozen whole baby okra
1/2 cup unsalted roasted cashews (3oz) chopped

Directions:
Directions:
1. Pat chicken dry and sprinkle with salt
2. Heat oil in a skillet oven moderately high heat , then brown chicken, turning over once.
3. Remove chicken from the pan and stir garlic curry, and cayenne into pan, then add coconut milk, tomatoes with their juice , currants, and remaining 1/2 tsp salt and bring to a simmer.
4.add okra and chicken and simmer, partially covered until chicken is cooked through, 15-20min.
5. Sprinkle with cashews.
Serve with rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
From Gourmet every day 10 min mainsFeb 2007

 

 

 

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