Curried Chicken

Name: Curried Chicken
Ingredients: 3 tablespoons butter; 1 large onion, minced; 3 garlic cloves, minced; 2 teaspoons minced fresh ginger; 3 tablespoons hot curry powder; 1/2 teaspoon dried crushed red pepper; 1/2 cup cane or cider vinegar; 3 pounds skinned and boned chicken breast halves, cut into 1/4-inch strips; 1 cup water; 4 baking potatoes, peeled and cubed; Hot cooked rice; Garnishes: mango chutney, chopped roasted peanuts, raisins, flaked coconut, chopped green onions

12 ingredients

2 steps

Ingredients

3 tablespoons butter
1 large onion, minced
3 garlic cloves, minced
2 teaspoons minced fresh ginger
3 tablespoons hot curry powder
1/2 teaspoon dried crushed red pepper
1/2 cup cane or cider vinegar
3 pounds skinned and boned chicken breast halves, cut into 1/4-inch strips
1 cup water
4 baking potatoes, peeled and cubed
Hot cooked rice
Garnishes: mango chutney, chopped roasted peanuts, raisins, flaked coconut, chopped green onions

Directions

1

Melt butter in a nonstick skillet over medium heat. Add onion, garlic, and ginger; saute 6 minutes or until tender. Add curry and red pepper. Saute 2 minutes. Stir in vinegar. Cool 10 minutes. Combine onion marinade and chicken in a heavy-duty zip-top plastic bag; seal and chill for 2 hours.
2

Combine chicken, marinade, and 1 cup water in a large Dutch oven over medium-low heat. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Add potato; bring to a boil. Cover, reduce heat to low, and simmer 20 minutes or until potato is tender. Serve over rice. Garnish, if desired.