Curried Chicken Clay Pot
Serving Size : 1
Ingredients for prepare Curried Chicken Clay Pot
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 1/2 | pounds | chicken - cut into small |
pieces
curried chicken clay pot |
| 1 | tablespoon | oil |
| 2 | tablespoons | curry powder |
| 1 | | onion - finely chopped |
| 2 | | carrots - sliced |
| 1/4 | cup | dried apricots - diced |
| 1/4 | cup | tomato puree |
| 1 | cup | chicken broth |
| 2 | tablespoons | butter - softened |
| 3 | tablespoons | flour |
| 1 | cup | peas - cooked |
| 1/3 | cup | shredded unsweetened coconut |
recipe Curried Chicken Clay Pot
Soak the clay pot in cold water
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for 10 minutes. Place the chicken in the pot and add the oil, curry
Curried Chicken Clay Pot
powder, onion, carrots, apricots, tomato puree and chicken broth. Cover and place in a cold oven. Adjust
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the heat to 450F and cook for 1 hour. Combine the butter
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and flour and stir into the juices. Add the peas. Sprinkle the chicken with coconut. Cover and
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continue cooking for 15 minutes. Serve with rice and chutney. From "Cooking in
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Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.
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