Ingredients:
3 1/2 lb chicken, cut into serving pieces
1 tbsp oil
2 tbsp curry powder
1 onion, finely chopped
2 carrots, sliced
1/4 cup dried apricots, chopped into small, pieces
1/4 cup tomato puree
1 cup chicken broth
2 tbsp butter, softened
3 tbsp flour
1 cup peas, cooked
1/3 cup shredded unsweetened coconut major, grey's chutney
Instructions:
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.
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)
Curried Chicken (Clay Pot) Recipe provided by Recipes To-Go
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