East Indian Chicken Curry

Recipe by JenSmith
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
  • Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
  • Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
  • Add remaining ingredients to skillet and stir frequently.
  • Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
  • NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.
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