~presented by The SL Parade’s Own Tenille~
As a gift to The SL Parade readers, Tenille offers a tried and true recipe for Curried Chicken. If you happen to cook this dish, please let The SL Parade know how it turned out, as well as if you truly enjoyed it (hey we know it is delicious, but the more positive feedback, the better [smiles]). Also, please note that this recipe is originally by SAVIANN….
1 WHOLE CHICKEN, 4-5LBS, CUT INTO PIECES (THIS CAN BE SUBSTITUTED BY: 4-5 LBS CHICKEN BREAST OR LEG QUARTERS)
2 SPRIGS CHIVES
1 SMALL ONION
3 CLOVES GARLIC
1 SPRIG THYME
1 SLICE HOT YELLOW OR RED PEPPER (OPTIONAL)
1 SMALL TOMATO CHOPPED INTO SMALL PIECES
1 TSP LIME OR LEMON JUICE
CUT OR MINCE SEASONINGS (2 TBS GREEN SEASONING CAN BE SUBSTITUTED)
3 TBS CURRY POWDER
SALT TO TASTE
3 TBS COOKING OIL
CUT CHICKEN IN SMALL PIECES AND WASH WITH LIME OR LEMON JUICE, DRAIN ALL OF THE LIQUID.
AN IRON POT IS BEST USED TO COOK CURRY, BUT A SAUCEPAN WILL WORK
HEAT OIL IN POT, FRY CURRY IN OIL UNTIL BROWN. ADD CHICKEN WITH SEASONINGS AND STIR TO COAT IN CURRY. STIR WELL AND ALLOW ALL OF THE WATER TO DRY OUT.
SERVE WITH YOUR CHOICE OF RICE, OR ROTI
CURRIED CHICKEN CAN BE SERVED WITH JUST ABOUT ANYTHING; I LIKE MINES WITH WHITE RICE AND DHALL, WHICH IS MADE WITH YELLOW SPLIT PEAS.