Recipe by Sheneiza Lookman
"It is a very delicious West Indian meal which can be eaten with rice, roti, bread or by itself. It uses garam masala, a blend of dry roasted, ground spices from the colder climes of northern India. 'Garam' is the Indian word for 'warm' or 'hot'; garam masala adds a sense of 'warmth' to both palate and spirit, and can be purchased in Indian markets and in the gourmet section of some supermarkets."
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1 (2 to 3 pound)
onion, thinly sliced
ground black pepper
This was really easy and good! Instead of a whole chicken, I used just shy of a pound of boneless, skinless breasts cut into strips. I laid the strips over the sliced onion and only sprinkled a little bit of salt on them, not the full 1/2 tsp. They needed 45 minutes to cook, and then I drained what liquid was left and added the sauce. The sauce I doubled from the way it is listed (so, doubled twice from scaling down the chicken amount) I didn't have tomato paste so I used ketchup and omited the extra salt. I also used dehydrated celery flakes instead of celery salt. I added around 1/4 tsp of cayenne pepper. Since the sauce wasn't that thick, I added around 3/4 tsp of cornstarch as I mixed it all together in a bowl, then poured over the chicken. The end result was good, but I wanted more tomato flavor, so next time I will use the paste, but I will increase the amount. We served it over brown rice.
it was ok,
the reciepe was pretty bland, next time i will add a little more spice to it- maybe marinate the chicken in the sauce for an hour.
Pretty tasty! I used diced chicken breasts instead of the whole chicken for ease. Also, next time I will mix the tomato paste with spices before placing it in the pan so the flavors will be more evenly dispersed.
I would double the sauce part next time because it was so good. My Indian husband tried to steal my helping off my plate!
Terrific - a good change of pace. I also doubled the sauce recipe for one chicken, and added some extra tomato paste so it would spread nicely (as the recipe wanted, it was *very* heavy on onion!)
I tripled the souce, and used skinless thighs instead of whole chicken, baked in the oven.
It turned out great! Maybe next time, I will make more souce for the rice. Yumm..
Good, could use more curry though. Very taste and tender!!
this is one of my favorites. i have made this frequently. i use boneless chicken breasts to make serving easier.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 290
** Calories from Fat: 170
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