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Categories:Viewed: 0 - Published at: 8 years ago
Ingredients
- 6 legs and thighs
- 1 lg. onion, minced
- 1 clove garlic, mashed
- 1 tbsp. minced fresh ginger root
- Curry pwdr
- 1 sm. can tomato puree
- 1 tbsp. vinegar
- 1 sm. lemon, grated rind and juice
- Coconut lowfat milk
Method
- Skin chicken.
- Add in sufficient oil to saute/fry onion, garlic and ginger in large skillet.
- Add in about 2 Tbsp.
- curry pwdr to taste and mix thoroughly.
- Add in chicken pcs and mix till coated.
- Add in tomato, vinegar, lemon and stir till coated.
- Simmer 1 hour.
- Add in coconut lowfat milk and simmer 20 more min.
- Serve over warm rice.
- Serves 6.
- NOTE: Coconut lowfat milk is sold canned in Asian markets.
- If you do not have it, a substitute may be made by combining 1 c. dry coconut with 1 c. water in blender.
- Blend about 1 minute, strain liquid and use in recipe.
