Finger-licking Curried Chicken
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
|Serving Size||½ breast or 2 small drumsticks|
|Total Fat||6 g|
|Saturated Fat||2 g|
Servings and Times
Ingredients and Preparation
|Curry powder||1½ teaspoons|
|Thyme, crushed||1 teaspoon|
|Scallion, chopped||1 stalk|
|Cayenne pepper, chopped||1 tablespoon|
|Black pepper, ground||1 teaspoon|
|Garlic, crushed||8 cloves|
|Ginger, grated||1 tablespoon|
|Chicken, skinless (breast, drumstick)||8 pieces|
|Olive oil||1 tablespoon|
|Medum white potato, diced||1|
|Large onion, chopped||1|
Tip: Take the skin off chicken to lower the amount of saturated fat.
- Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper, black pepper, garlic, ginger, onion, and salt.
- Sprinkle seasoning mixture on chicken.
- Marinate for at least 2 hours in the refrigerator.
- Heat oil in skillet over medium flame.
- Add chicken and sauté.
- Add water and allow chicken to cook over medium flame for 30 minutes.
- Add diced potatoes and cook for an additional 30 minutes.
- Add onions and cook 15 minutes more or until meat is tender.