CURRY CHICKEN

1 whole                       Chicken, 5 lbs wing or leg quarters

1 medium                    Onion ( diced)

½                                 Green pepper

1                                  Hot pepper

1 cup                           Celery (diced)

2 med.                         Carrots (diced)

2 med.                         Potatoes (diced)

½ cup                          Tomatoes (diced)

2 cups                          Water

1 cup                           Lemon juice or vinegar

½ cup                          Cooking oil

½ cup                          Raisins (optional)

Curry powder

Salt and pepper

 

Preparation:

Clean chicken with lemon juice or vinegar. Cut into 3 – 4 inch pieces and season with salt, pepper and curry powder. Let stand to marinade for 30 minutes to 1 hour. In a medium pot heat cooking oil over medium heat, add onions, green pepper, celery, tomatoes, potatoes and a tablespoon of curry powder; cook until onions are tender and potatoes are lightly browned. Add chicken and stir occasionally allowing chicken to brown but not stick to pot (approx. 5 minutes). Add pepper, carrots , water and salt to taste. Cover pot and bring to a boil for 10 minutes. Lower heat and simmer for 25 minutes.

 

Serving Suggestions:

Home in the Bahamas we enjoy this dish over a plate of fluffy white rice with either cole slaw, macaroni and cheese, potato salad or avocado green salad.