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Indian Chicken Curry - 6Qt. Roaster

To make "Ten Boy Curry" (so named from the days when each condiment was borne in by a bearer) offer 10 assorted condiments; raisins, grated coconut, chopped apples, chopped peanuts, bacon crumbles, chopped hard-boiled eggs, chopped tomatoes, chopped green onions and chopped mushrooms. Sprinkle on top or stir in.

6 boneless, skinless chicken breasts (or combination breasts and thighs), cut into 1" cubes
1 to 2 Tbsp curry powder
2 Tbsp soy sauce
2 Tbsp vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
16 oz can lite coconut milk
3 cups white rice, cooked
chutney for garnish (optional)

Place chicken in top-closure plastic bag. Add curry powder and soy sauce. Seal bag and use hands on outside of bag to coat chicken with seasonings. Set aside.

Preheat 6 Quart Nesco® Roaster Oven to 400º F. Add oil and saute onion and garlic in oil until soft and translucent. Add chicken pieces and cook 1 to 2 minutes. Turn chicken, add coconut milk. Lower temperature to 325º F.

Continue to cook 30 to 60 minutes until chicken is tender. If sauce separates, remove chicken and vegetables and blend it in blender a few seconds to smooth. Return sauce to pan Stir. Toss and serve over hot cooked rice and top with chutney.

Serves 4-6

Proudly submitted by Denise Levenick of Pasadena, California.


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