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Curry chicken Recipe

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

Aideen Clark
Added: Wednesday, November 19, 2008


2 pounds chicken thighs-skin off (or breast if preferred)
3 med potatoes cut into 1/4 pieces
1 cup chicken stock
1 can tomatoes chopped
1 tsp tomatoe paste
1 large onion chopped finely
1 bunch fresh chopped cilantro chopped
1/2 cup peas (optional)
1 T curry powder or paste
1 tsp garlic
1 tsp cumin powder
1 tsp tumeric
1 T apricot jam
1 T vinegar
1/2 tsp ground cinnamon
2 T oil
Hot chilis to desired heat
salt and pepper

Fry onion in oil till golden brown. Add vinegar, jam, garlic 1/2 of the cilantro and all other spices mix together well.
Add all other ingredients and cook on low heat in pot or crock pot until potatoes and chicken is tender about 2 hours.

(save 1/2 cilantro to add 10 min before serving along with optional peas)




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