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The name tells all—ginger and curry powder make it irresistible.
- Yield: 10 servings
- Serving size: ½ breast or 2 small drumsticks
- Calories 134 Total Fat 4 g
- Saturated Fat 1 g
- Cholesterol 49 mg
- Sodium 279 mg
- Total Fiber 1 g
- Protein 17 g
- Carbohydrates 7 g
- Potassium 302 mg
Ingredients
- 1½ teaspoons curry powder
- 1 teaspoon thyme, crushed
- 1 stalk scallion, chopped
- 1 tablespoon hot pepper, chopped
- 1 teaspoon black pepper, ground
- 8 cloves garlic, crushed
- 1 tablespoon ginger, grated
- ¾ teaspoon salt
- 8 pieces chicken, skinless (4 breasts, 4 drumsticks)
- 1 tablespoon olive oil
- 1 cup water
- 1 medium white potato, diced
- 1 large onion, chopped
Method
- 1.Wash chicken and pat dry.
- 2.Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper, black pepper, garlic, ginger, and salt.
- 3.Sprinkle seasoning mixture on chicken.
- 4.Marinate for at least 2 hours in refrigerator.
- 5.Heat oil in skillet over medium heat. Add chicken and saute.
- 6.Add water and allow chicken to cook over medium heat for 30 minutes.
- 7.Add diced potatoes and cook for an additional 30 minutes.
- 8.Add onions and cook for 15 minutes more or until meat is tender.
