- 1 lb boneless, skinless chicken breast
- 2 majji cubes1 teas.
- Salt
- 1/4 teas. Black pepper
- 2 tabl. Curry
- 3 cups of cold water
- 3 large potatoes, peeled and chopped into small cubes
- 3 large carrots, peeled and chopped into small cubes
- 1 small bag of frozen green peas
- golden raisins (optional)
- 1 medium onion, chopped finely
- 1 tabl. Flour
- vegetable oil
- olive oil
- Cut chicken in bit size cubes.
- Over high heat, heat 1 tab. of olive oil in a frying pan, add chicken pieces.
- Fry till chicken is golden brown. Add salt , pepper and 1 tabl. Curry. Fry for 2 minutes.Add cold water and majji cubes. Bring to a boil. Lower heat and simmer for 20 minutes. Adjust seasoning.
- Meanwhile: Heat vegetable oil in a large frying pan. When oil starts smoking, add potatoes. Stir frequently so potatoes will not stick to each other.
- Once potatoes are golden brown remove to a paper towel covered plate and set aside.
- Fry carrots in olive oil till almost tender. Remove from pan and set aside.
- Do the same with the green peas and raisins.
- Add fried veggies and raisins to chicken pot.
- Fry onion, curry, and flour in 1 tabl. of olive oil, just until onions are transparent.
- Stir into the chicken pot.
- Simmer chicken curry on low heat until liquid has thickened.
- Serve with rice pilaf.
Yumm O!
Fedai
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