2 Fryers — about 2-½lb : each ¼ ts Ground saffron ¼ ts Ground ginger 1 TB Curry powder 2 TB Soy sauce 2 md Yellow onions — chopped 2 Garlic cloves — pressed 3 TB Vegetable oil ½ ts Ground red pepper : Fresh ground black pepper 2 lg Bay leaves 1 ts Cinnamon 2 c Chicken broth 1½ c Water : Salt & pepper to taste
Cut chicken into serving pieces. Rub with mixture of saffron, ginger, curry and soy sauce. Let stand 20 minutes. Saute onion and garlic in vegetable oil until onion has softened. Remove onion and set aside. Add red pepper and chicken parts, browning on all sides. Add ooked onion, cinnamon, bay leaves, salt & pepper with chicken broth and enough water to cover chicken. Cover and cook over low heat until chicken is tender (about 1 hour). Spoon sauce over chicken. Serve with cooked long grain rice.
Date: Tue, 19 Nov 1996 07:44:15 -0600
Your Tom Jones' Curried Chicken is ready. Bon appetit!
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