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2 teaspoons lemon juice
1/2 teaspoon curry powder
1/2 teaspoon red pepper
1/4 teaspoon turmeric
1/2 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons water
2 1/2 to 3 pounds boneless chicken breasts
1/4 cup vegetable oil
1 large onion, sliced
3 medium potatoes, peeled and cubed in 2-inch pieces
1 large carrot, sliced
4 tablespoons tomato sauce
Instructions
1/2 teaspoon curry powder
1/2 teaspoon red pepper
1/4 teaspoon turmeric
1/2 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons water
2 1/2 to 3 pounds boneless chicken breasts
1/4 cup vegetable oil
1 large onion, sliced
3 medium potatoes, peeled and cubed in 2-inch pieces
1 large carrot, sliced
4 tablespoons tomato sauce
1. Combine juice, curry, red pepper, turmeric, black pepper, cinnamon, cloves, salt and water in a shallow pan. Slice chicken into 1-inch strips. Place chicken in marinade for 20 minutes, turning at least once.
2. In a heavy skillet or Dutch oven, heat oil and sauté onion for 2 to 3 minutes. Add potatoes and carrot and brown slightly, stirring constantly for about 4 minutes. Add tomato sauce, chicken and marinade. Simmer for 45 minutes to 1 hour, stirring frequently. Serves 6.
This recipe first appeared in American Profile magazine.
2. In a heavy skillet or Dutch oven, heat oil and sauté onion for 2 to 3 minutes. Add potatoes and carrot and brown slightly, stirring constantly for about 4 minutes. Add tomato sauce, chicken and marinade. Simmer for 45 minutes to 1 hour, stirring frequently. Serves 6.
