Chicken Curry

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Title: Chicken Curry
Yield: 4 Servings
Categories: Main Dishes, Poultry, Appetizers, Microwave


1 tb Vegetable oil
1 md Green pepper, diced
2 lg Onions, thinly sliced
2 Cloves garlic,
-peeled and crushed
1 tb Ground allspice
1 ts Ground ginger powder
1 tb Curry powder
1 tb Turmeric powder
1 ts Salt
1/4 ts Pepper
1 md Broiler-fryer chicken,
-cut into 8 pieces
2 lg Tomatoes peeled and
-thinly sliced
2 c Chicken stock or
4 Chicken bouillon cubes and
2 c Hot water
1/2 c Chopped tart apple
1 c Green peas

1. In a deep, 3-quart, heat-resistant, non-metallic casserole add 1
tablespoon vegetable oil. Add green pepper and thinly sliced onion and
garlic to vegetable oil. Heat in Microwave Oven, uncovered, 2 1/2 minutes
or until onion and pepper are tender. 2. In a small mixing bowl combine
allspice, ginger, curry, turmeric powder, salt and pepper. 3. Rub spice
mixture onto chicken with hands until chicken is evenly covered. Add
chicken, tomatoes and 1 cup of chicken stock to onion-pepper mixture. 4.
Heat, covered, in Microwave Oven 10 minutes. Add an additional cup of
chicken stock, tart apples and heat, covered, an additional 10 minutes or
until chicken is tender. 5. Add green peas and heat an additional 3 minutes
or until mixture is heated through. Serve over rice.

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