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INDIAN CHICKEN 1 medium onion, chopped 1 clove garlic, chopped 1 Tbsp. water 1 (14 1/2 oz.) can tomatoes 2 Tbsp. flour 1 bay leaf 1 1/2 tsp. salt 2 1/2 to 3 lb. frying chicken, cut up or 8 chicken breasts 1/8 tsp. pepper 1 1/2 tsp. curry powder 1/2 tsp. paprika 1/4 tsp. cinnamon 1 1/2 Tbsp. flour Combine onion, garlic and water in 4 cup glass measure. Cook uncovered on High 3 to 4 minutes or until onion is tender. Stir in tomatoes, 2 tablespoons flour and bay leaf. Cook uncovered on High 2 to 3 minutes or until mixture boils and thickens, stirring once. Combine, salt, pepper, curry, papri- ka, cinnamon and 1 1/2 tablespoons flour; mix well. Arrange chicken pieces in layers in 2 1/2 or 3 quart casserole, sprin- kling each layer with spice mixture. Spoon tomato mixture over chicken. Cover. Cook on High for 15 minutes. Rearrange chicken. Cover. Cook on High 10 to 15 minutes or until chicken is tender. Remove excess fat. Serve over rice. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |