This is pretty much based off the More-With-Less Cookbook’s (affiliate link) recipe. I made it this week and it’s one of the best things I’ve ever tasted. Oh my goodness! And so easy to make. 🙂 I love it! So here’s the recipe:
- 2 T. oil
- 1-2 chopped onion(s)
- 1-2 clove(s) minced garlic
- 2 T. lemon juice or vinegar
- 2-4 tsp curry powder (makes mild to medium curry–use more for strong flavor)
- chicken–any form. I used 4 chicken thighs, removed the skins first.
- 1 c. tomato sauce
- 1 tsp salt
- 1-2 c. broth/water (I used 1.5 c. water and a chicken bullion cube)
- vegetables (brocolli, green peppers, squashes, whatever suits your fancy)
- cooked brown rice
- Saute in skillet or kettle: 2 T. oil, chopped onion, minced garlic
- Blend in small bowl: 2 T. lemon juice or vinegar, 2-4 tsp. curry powder (I used 4)
- Stir blended mixture into sauteed onions/garlic and continue sauteeing for 1-2 minutes.
- Add skinned chicken. Stir-fry to coat with spices.
- Add tomato sauce, 1tsp. salt, 1-2 c. broth or water.
- Bring to a boil, reduce heat, cover, and simmer for 1.25 hours.
- Add cut vegetables–broccoli, green peppers, etc.
- Cook for 15-25 minutes, until vegetables are done.
- Cut chicken off bone if necessary. (depending if you started with boned or cut chicken)
- Serve with brown rice.
This recipe can also be made with chunks of beef (simmer 2+ hours), ground beef (1.5 hours), hard-boiled sliced eggs (cook 45 min or just add with beef/chicken/etc). Or it can be made with lots and lots of veggies cooked for various lengths of time, depending on the vegetable. It’s really simple and really flexible. And sooo yummy.