Chicken Kerali
- Yield 6 servings
A delicious Indian dish perfectly paired with rice and a salad.
Ingredients
- 2.5 to 3 pounds boneless chicken breasts
- 1 large onion, sliced
- 3 medium potatoes, peeled and cubed in 2-inch pieces
- 1 large carrot, sliced
- 4 tablespoons tomato sauce
- 1/4 cup vegetable oil
- Marinade
- 2 teaspoons lemon juice
- 1/2 teaspoon curry powder
- 1/2 teaspoon red pepper
- 1/4 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 tablespoons water
Instructions
- Combine lemon juice, curry powder, red pepper, turmeric, black pepper, cinnamon, cloves, salt and water in a shallow pan. Cut chicken into 1-inch strips, and place in marinade for 20 minutes, turning at least once. In a heavy skillet or Dutch oven, saute onions in oil for 2 to 3 minutes. Add potatoes and carrot and brown them slightly, stirring constantly for about 4 minutes. Add tomato sauce, chicken and marinade. Simmer for 45 minutes to 1 hour. Stir frequently.
Tips from Our Test Kitchen: Like many Indian dishes, this one is delicious with condiments such as chutney and yogurt with cucumber and mint. Serve with rice and a tossed salad to complete your meal.
—Recipe by Bette Killion, Reelsville, Ind.
