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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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An Indian dish from Kerali, India. Ingredients:
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 |
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 |
2 1/2-3 lbs boneless chicken breasts |
Directions:
1. Prepare a marinade by combining lemon juice, curry, red pepper, turmeric, black pepper, cinnamon, cloves, salt and water in a shallow pan.
2. Cut chicken into 1-inch strips and place in the marinade for 20 minutes, turning at least once.
3. In a heavy skillet or Dutch oven, heat oil and sauté onions for 2 to 3 minutes.
4. Add potatoes and carrots and brown them slightly, stirring constantly for about 4 minutes.
5. Add tomato sauce, chicken and marinade. Simmer for 45 minutes to 1 hour, stirring frequently.
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