2 T. Olive oil
c. chopped onions
c. chopped celery
lb. boneless, skinless chicken breast
½ c. flour
T. curry powder
peeled, chopped tomato
beef bouillon cube
onions and celery in olive oil. Mix flour,
curry powder, salt and pepper. Cut chicken into 1 x 2 inch chunks.
Dredge chicken in flour mixture and add
pieces to frying pan. Add olive oil if
necessary. Brown chicken on both sides,
stirring frequently to prevent onions and celery from burning. Add chopped tomato, water and bouillon cube.
Cover and continue cooking at low heat for 45 minutes.
Check occasionally and stir to prevent sticking. If needed, add a little
water. Serve with rice and condiments:
sliced, boiled egg, crisp bacon slices, raisin, flake coconut, cashews or
peanuts, sliced tomatoes.
Source: Karin Guzy
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