Recipe#11824

Title: Chicken Curry 02

From: Ray Taylor ag261@cleveland.freenet.edu 
 Newsgroups: rec.food.recipes 
 Subject: Curried Chicken 
 Message-ID: <30auno$cfl@usenet.INS.CWRU.Edu> 
 Date: Sun, 17 Jul 1994 10:18:06 -0400 (EDT) 
 Organization: Case Western Reserve University, Cleveland, Ohio (USA) 

Makes 4 servings
 Only 190 calories!
 Curried Chicken
 1 lb. boneless, skinless chicken thighs (cut into 2" chunks)
 1 T. vegetable oil
 1 large onion, finely chopped
 3 cloves garlic, finely chopped
 1 t ground tumeric
 1/2 t ground cumin
 1/2 t ground coriander
 1/4 t ground ginger
 1/4 t salt
 1/8 t ground cloves
 1/8 t ground nutmeg
 1/2 cup chopped tomato
 1/3 cup water
 Saute chicken in oil in large skillet over moderate-high heat
 until browned all over, about 5 minutes.  Remove to bowl.
 Reduce heat to low.  Add onion and garlic to skillet; cook,
 stirring frequently, until lightly browned and soft, 5 to 7
 minutes.  Stir in tumeric, cumin, coriander, ginger, salt,
 cloves, and nutmeg; cook 1 minute.  Stir in tomato and water;
 cook 1 minute.  Add chicken; bring to boiling.  Lower heat;
 cover and simmer 15 - 20 minutes or until chicken is cooked
 through and sauce is richly flavored.
 Serve this spicy dish with an Almond-Raisin Couscous and
 Sauteed String Bean in Garlic dish... and maybe a sherbert
 for dessert.