Chicken Creole Recipe by Ruth Paget
Serves 6
Ingredients:
-3 pounds chicken breast, cut into medium-size chunks
-2 teaspoons salt
-1/4 cup flour
-1/3 cup vegetable oil
-1 large chopped onion
-1 teaspoon dry garlic
-1 (1-pound) can diced tomatoes
-3 cups water
-1 small chopped hot pepper
-2 teaspoons curry powder
-1 bay leaf
-1 teaspoon thyme
Steps:
1-Sprinkle chicken chunks with salt and flour. Heat oil in a frying pan with a cover and brown chicken on all sides.
2-When the chicken is browned, add the onion and dry garlic to the pan. Cook slowly for 5 minutes.
3-Add tomatoes, water, hot pepper, curry powder, bay leaf, and thyme to the pan. Mix the distribute the tomatoes and seasonings.
4-Cover frying pan and cook on low heat for 1½ hours.
Serve the chicken over cooked rice. You can make this recipe with shrimp as well.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
