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Categories:
chicken butter chicken broth garlic onions ginger Curry tomato paste cornstarch cold water salt parsley
Viewed: 51 - Published at: 4 years agoIngredients
- 3 lbs cut-up chicken (or about 5 skinless chicken breasts, if you prefer skinless)
- 2 tablespoons butter or 2 tablespoons margarine
- 1 can chicken broth
- 4 cloves garlic, minced
- 2 medium onions, chopped
- 12 teaspoon ginger
- 2 teaspoons curry
- 2 tablespoons tomato paste
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- salt
- parsley (to garnish)
Method
- Melt butter in large frying pan and cook chicken until brown on both sides.
- Remove chicken and place aside.
- Sautee onions until almost brown.
- Then place garlic and curry and cook for 1 minute.
- Then place ginger and tomato paste, along with the can of chicken broth and mix thoroughly.
- Place chicken back into pan, spooning some of the sauce over the chicken and simmer for 45 minutes.
- When done, mix cornstarch with the cold water and stir it into the sauce until sauce thickens slightly.
- Garnish with parsley and serve with rice.
