Chicken preparation for curry sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Chicken breasts with the |
| Skin and bone removed | ||
| 6 | tablespoons | Vegetable oil |
| 1 | teaspoon | Turmeric |
| 4 | tablespoons | Uncooked curry sauce |
Directions
Cut the chicken into 8 equal size pieces.
Place all the other ingredients (not chicken) in a large saucepan and mix well.
Cook on a medium heat, stirring until sauce begins to darken in colour (4-5 mins).
Add the chicken and stir until all the pieces are well coated with the sauce.
Turn down the heat and cook with the lid on for 15-20 minutes, or until the chicken is tender, stirring frequently.
Remove the chicken pieces leaving behind any sedement.
The cooked chicken can be used immediately or refrigerated for up to 4 days.
Posted to MM-Recipes Digest V4 #257 by msleukie@... on Sep 29, 1997
Related recipes
- Anglo indian curry sauce
- Anglo-indian curry sauce
- Basic chicken curry using curry sauce
- Basic curry sauce
- Chicken curry
- Chicken curry #1
- Chicken curry #2
- Choice chicken curry
- Corn curry
- Curry sauce
- Curry sauce #1
- Fast chicken curry
- Fish curry
- Indian curry
- Mild curry sauce
- Quick chicken curry
- Quick curry
- Restaurant curry
- Simple chicken curry
- Singapore curry