A DELICIOUS INDIAN DISH

STEWED CHICKEN CURRY…

Stewed Chicken Curry

2 pounds chicken, cooked and chopped (to make this vegetarian, simply omit the chicken)
1 onion, chopped
2 bell peppers, chopped
4 cloves garlic, minced
2 tablespoons cilantro
1 28 oz. can whole or diced tomatoes, drained (if you use the whole, chop them in half before adding)
2 tablespoons olive oil
1/2 cup mango chutney
1 tablespoon curry powder
1 1/2 cup chicken or vegetable stock
1 teaspoon hot curry paste or 2 teaspoons red pepper flakes (optional)
salt and pepper to taste

1. Clean and cut up your chicken. Cook it by either putting in a pot
of water and boiling for 15-20 minutes, bake in the oven, or grill. Set
aside.
2. Chop up your onion, bell peppers, garlic, and cilantro. Add to the crock pot.
2. Add your drained tomatoes on top of the other vegetables. Place your cooked chicken on top of that.
3. Add your olive oil, chutney, curry powder, chicken or vegetable
stock, curry paste or pepper flakes (I used the red pepper flakes
because I didn’t have any curry paste), and a few dashes of salt and
pepper. Turn the crock pot on and cook for 4 hours on high or 8 hours
on low.
4. When it’s done cooking, lift the lid off the crock pot, stir
everything around, and give it a taste. Adjust for personal taste by
adding more curry paste, red pepper flakes, salt, pepper, or anything
else. Serve over rice, with naan, or with pita bread. Serves 6.

THE INGREDIENTS ARE AS FOLLOWS…

FIRST CHOP UP YOUR CHICKEN AND COOK IT. BOILING IT IS THE EASIEST WAY TO DO IT.

CHOP YOUR ONION AND THROW IT IN THE CROCK POT

THEN CHOP UP YOUR TOMATOES AND THROW THEM IN. YOU CAN USE DICED OR WHOLE TOMATOES FOR THIS, DEPENDING ON HOW CHUNKY YOU WANT THEM TO BE.

ADD YOUR MANGO CHUTNEY.

YOUR CURRY POWDER.

AND CHOP UP YOUR CILANTRO.

ADD IN YOUR REMAINING INGREDIENTS AND COOK ON HIGH FOR 4 HOURS, ON LOW FOR 7 HOURS, ESPECIALLY IF YOU WANT TO START THIS IN THE MORNING AND HAVE THINGS TO DO DURING THE DAY.

YOU CAN EAT THIS WITH PITA BREAD, WITH NAAN, OR OVER RICE.

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