 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The taste is first infused by the curry marinade, second by the cooking process, and third by the addition of whatever condiments the diner prefers, Jessica says. Ingredients:
3 tablespoons butter |
1 large onion, minced |
3 garlic cloves, minced |
2 teaspoons minced fresh ginger |
3 tablespoons hot curry powder |
1/2 teaspoon dried crushed red pepper |
1/2 cup cane or cider vinegar |
3 pounds skinned and boned chicken breast halves, cut into 1/4-inch strips |
1 cup water |
4 baking potatoes, peeled and cubed |
hot cooked rice |
garnishes: mango chutney, chopped roasted peanuts, raisins, flaked coconut, chopped green onions |
Directions:
1. Melt butter in a nonstick skillet over medium heat. Add onion, garlic, and ginger; sauté 6 minutes or until tender. Add curry and red pepper. Sauté 2 minutes. Stir in vinegar. Cool 10 minutes. Combine onion marinade and chicken in a heavy-duty zip-top plastic bag; seal and chill for 2 hours.
2. Combine chicken, marinade, and 1 cup water in a large Dutch oven over medium-low heat. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Add potato; bring to a boil. Cover, reduce heat to low, and simmer 20 minutes or until potato is tender. Serve over rice. Garnish, if desired.
|
|