Nutrition Facts| Serving Size | ½ breast or 2 small drumsticks | | Calories | 213 | | Total Fat | 6 g | | Saturated Fat | 2 g | | Cholesterol | 81 mg | | Sodium | 363 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Curry powder | 1½ teaspoons | | Thyme, crushed | 1 teaspoon | | Scallion, chopped | 1 stalk | | Cayenne pepper, chopped | 1 tablespoon | | Black pepper, ground | 1 teaspoon | | Garlic, crushed | 8 cloves | | Ginger, grated | 1 tablespoon | | Salt | ¾ teaspoon | | Chicken, skinless (breast, drumstick) | 8 pieces | | Olive oil | 1 tablespoon | | Water | 1 cup | | Medum white potato, diced | 1 | | Large onion, chopped | 1 |
Tip:
Take the skin off chicken to lower the amount of saturated fat.
Directions - Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper,
black pepper, garlic, ginger, onion, and salt.
- Sprinkle seasoning mixture on chicken.
- Marinate for at least 2 hours in the refrigerator.
- Heat oil in skillet over medium flame.
- Add chicken and sauté.
- Add water and allow chicken to cook over medium flame for 30 minutes.
- Add diced potatoes and cook for an additional 30 minutes.
- Add onions and cook 15 minutes more or until meat is tender.
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