Curried Chicken with Rice |
| Name: |
Romelle Coleman |
| Base: |
Fort Sam Houston |
| Recipe: |
Ingredients:
1lb Chicken cut into bite sized pieces (dark/white meat)
2-3 Potatoes cut into 2inch cubes
Cooked rice
6 cloves of Garlic (Crushed)
1/4 tsp dried Thyme
Salt to taste
1 Haberno Pepper chopped(medium sized)/Black pepper
1/2 tsp Accent
2 bay leaves
1/2tsp orageno
1/4 Cup curry Powder (Madras,Jamacian or Sari)
1/2 Cup Water
1/4 Cup Vineagar
1/4 Cup Oil
Method:
1. In a medium bowl mix vineagar with 2 cups of water set chicken in the mixture and set aside for about 10 minutes.
2. In medium saucepan heat oil (very hot)
3. With the exception of the potatoes mix all other ingredients together.
4. Pour water off chicken and coat chicken with the mixture
5. when oil is hot stir fry chicken and mixture for about 5 minutes making sure all sides are cooked.
6. Add water to barely cover chicken cover pot reduce heat and let simmer until water is reduced to half add potatoes and continue to cook until potatoes are tender.
7. If gravy is too thick at this point you may need to add some more water, if it is not you can add some corn starch to thicken gravy.
8. Serve hot over rice.
This is a spicy dish so the amount of pepper you add should be to your taste buds. I enjoy spicy foods so when I prepare this dish I use haberno peppers.
***************************SPICY****************************
If you use the Mccormick curry found in the commissaries you have to use a very small amount since it is very potent, using too much will make this dish very bitter so you will need to use 1-2 tsps.
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