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Categories:
flour salt onion fresh peas lemon cooking oil tomato paste chicken pieces tomatoes potatoes curry powder pepper curry paste lemon sugar chicken stock
Viewed: 4 - Published at: 4 years agoIngredients
- 1 c. all-purpose flour
- 1/2 tsp. salt
- 1 c. chopped onion
- 1 c. frozen or fresh peas
- grated rind of 1 lemon
- 1/2 c. cooking oil
- 3 oz. tomato paste (1/2 can)
- 3 lb. chicken pieces
- 1 (28 oz.) can whole tomatoes (with juice)
- 1 lb. diced and peeled potatoes
- 1 Tbsp. curry powder
- 1/4 tsp. pepper
- 2 Tbsp. curry paste
- juice of 1/2 lemon
- 2 Tbsp. sugar
- 2 c. chicken stock
Method
- Before cooking, divide breasts and thighs in half again.
- Mix flour with curry powder, salt and pepper.
- Place flour mixture in paper bag and shake chicken pieces in it a few at a time.
- Heat oil in large skillet or Dutch oven until hot but not smoking.
- Saute chicken pieces in skillet until brown on each side.
- Set aside. Remove any excess fat from skillet and saute onions briefly in pan. Stir in curry paste, then add all remaining ingredients, except potatoes and peas.
- Stir together and return chicken to pot. Simmer stew on top of stove for 1 hour on medium-high.
- Add potatoes and simmer another 30 minutes.
- Add peas and simmer an additional 15 minutes before serving.
- Serves 8.
