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Recipe: International Chicken edit
Created by: Anonymous
Edited by: Sarah Donnell
Tags: Crockpot, Hot Dish, Main Course, Main Dish, Poultry
edit Ingredients
3 |
pounds fryer cut serving pieces |
¼ |
cup flour |
2 |
teaspoons salt |
2 |
teaspoons curry powder |
⅛ |
teaspoon freshly-ground black pepper |
1 |
large onion, chopped |
1 |
large green pepper seeded, and sliced into rings |
2 |
garlic cloves, minced |
½ |
cup raisins |
1 |
can whole tomatoes, mashed (16 oz) |
3 |
tablespoons flour |
3 |
tablespoons water |
edit Preparation
Step 1 |
Rinse chicken and pat dry. Combine 1/4 cup flour, the salt, curry powder and pepper. Dust chicken well with flour mixture. Place coated chicken in crock pot and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. Cover and cook on LOW for 8 to 10 hours or on HIGH for 3 to 4 hours. |
Step 2 |
Remove chicken pieces to warm platter. Thicken sauce before serving by stirring a smooth paste of the 3 tablespoons flour and water into the suace in crock pot. Cover and cook on HIGH until sauce is thickened. This is good served on rice - especially saffron rice. Spoon sauce over top. |
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