CURRY CHICKEN
Ingredients:
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.