Chicken Curry

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Green pepper - diced (medium)
2 tablespoons	30ml	Onions - thinly sliced (large)
2		Garlic - peeled and crushed
1 tablespoon	15ml	Ground allspice
1 teaspoon	5ml	Ground ginger powder
1 tablespoon	15ml	Curry powder
1 tablespoon	15ml	Turmeric powder
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Broiler-fryer chicken - cut into 8 pieces (medium)
2 teaspoons	10ml	Tomatoes peeled and - thinly sliced (large)
2 cups	474ml	Chicken stock or
4		Chicken bouillon cubes and
2 cups	474ml	Hot water
1/2 cup	73g / 2.6oz	Chopped tart apple
1 cup	237ml	Green peas

Recipe Instructions

1. In a deep, 3-quart, heat-resistant, non-metallic casserole add 1 tablespoon vegetable oil. Add green pepper and thinly sliced onion and garlic to vegetable oil. Heat in Microwave Oven, uncovered, 2 1/2 minutes or until onion and pepper are tender.

2. In a small mixing bowl combine allspice, ginger, curry, turmeric powder, salt and pepper.

3. Rub spice mixture onto chicken with hands until chicken is evenly covered. Add chicken, tomatoes and 1 cup of chicken stock to onion-pepper mixture.

4. Heat, covered, in Microwave Oven 10 minutes. Add an additional cup of chicken stock, tart apples and heat, covered, an additional 10 minutes or until chicken is tender.

5. Add green peas and heat an additional 3 minutes or until mixture is heated through. Serve over rice.

Source:
Prodigy Food and Wine Board

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