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    Curried Bread and Bean Salad View Edit
    Curried Chicken View Edit

    Servings: Not specified

    Directions

    Melt butter in a nonstick skillet over medium heat. Add onion, garlic, and ginger; sauté 6 minutes or until tender. Add curry and red pepper. Sauté 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.

    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.

    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

    Parsed from recipe text (no separate ingredient records).
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