This is a great dish when you're having a group over for dinner, and don't want to fuss once they arrive. You can also tweak it according to your (and your guests') tastes by using various curry powders. I've tried this with de-boned chicken breasts, but it didn't come out nearly as tender as using the full skinless pieces.
Cut 2 onions into thick slices and saute in olive oil (just saute, do not brown) until translucent. Add 6 bone-in chicken pieces chicken (legs an thighs are the most tender) to the pan, and add 2 tablespoons curry powder (or adjust to taste). Pour enough water in the pan to just cover the chicken. Add the chicken bouillon (if you want to use chicken broth, do 1/2 chickenbroth, 1/2 water to cover the chicken). Add salt and pepper to taste. Simmer for at least one hour. When it's done, the chicken should easily fall off the bone when you test it with a fork.
Serve over rice.
No comments:
Post a Comment