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Ingredients Jump to Instructions ↓

  1. 1/2 lb Chicken, cut into serving -pieces

  2. 1 tb Oil

  3. 2 tb Curry powder

  4. 1 Onion, finely chopped

  5. 2 Carrots, sliced

  6. 1/4 c Dried apricots, chopped -into small pieces

  7. 1/4 c Tomato puree

  8. 1 c Chicken broth

  9. 2 tb Butter, softened

  10. 3 tb Flour

  11. 1 c Peas, cooked

  12. 1/3 c Shredded unsweetened -coconut Major Grey's -chutney

Instructions Jump to Ingredients ↑

  1. Soak the clay pot in cold water for 10 minutes. Place the chicken in the pot and add the oil, curry powder, onion, carrots, apricots, tomato puree and chicken broth. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 hour. Combine the butter and flour and stir into the juices. Add the peas. Sprinkle the chicken with coconut. Cover and continue cooking for 15 minutes. Serve with rice and chutney. From ‘Cooking in Clay’ by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974. Posted by Stephen Ceideberg; November 9 1992. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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