The New Exotic Marigold Curry Chicken Food

THE NEW EXOTIC MARIGOLD CURRY CHICKEN

Steps:

• Add the oil to a medium sized frying pan. Heat oil on medium-high heat. Stir in the spices, chili paste and cashew nut paste. Stir frequently for about 1 minute, just to allow spices to become fragrant.
• Add the onions. Continue stirring occasionally for about 5 minutes.
• Add the chicken pieces. Stir to coat pieces with spice mixture.
• Add the 2 cups of water. Bring to a boil and reduce to simmer.
• After 15 minutes, add the cut potatoes and quartered tomatoes. Simmer for another 10 minutes. Check the seasonings.
• Add salt and sugar. Add the coconut milk. Simmer for another 10 minutes. Serve over cooked basmati rice.

EASY CHICKEN CURRY

Steps:

• Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
• Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
• Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

EXOTIC CHICKEN

Steps:

• Rub paprika over chicken pieces. Place garlic and green onions in the bottom of a 9x13 baking dish.
• Place chicken pieces on top of onions and garlic. Place potatoes on top of the chicken pieces.
• Heat Sauce ingredients in a saucepan until it just starts to boil. Pour sauce over potatoes and chicken.
• Cover and bake at 375* for 1 hour and 15 mins or until potatoes are tender. Uncover and add peas. Recover and bake 15 more minutes.