3 lbs chicken cut in cubes
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| Ephesus, Turkey |
3 TBS fresh lime juice
1 medium onion, chopped
2 1/2 TBS Curry
1/2 tsp Cumin
1 bay leaf
2 large tomatoes (or 3 medium) peeled and chopped
1 cup chicken broth
1/2 cup pecans, whole
Preparation
Brown chicken in oil, add onion and saute, add lemon juice, curry, cumin, bay leaf. Cook 5 minutes on medium heat. Add chicken broth and tomatoes, heat to boiling. Cook in 350 degree oven 1/2 hour covered. Add pecans and cook 1/2 hour uncovered (liquid should almost be gone).
Remove from oven and cover.
Serve with Condiments
Suggested Condiments
1 cup yoghurt (plain) with 1 tsp mint, chopped and blended
Lemons, sliced and chopped into small pieces
Limes, sliced and chopped into small pieces
1/2 cup chopped peanuts
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup chutney (several types makes a great choice)
1/2 cup coconut, shredded
1/2 cup green onions, sprinkled with paprika
1/2 cup green, yellow, red peppers (your choice)
1/2 cup chopped cucumbers
Rice
Cook rice to serve 8 (according to directions)
Add 1 stick cinnamon
1 bay leaf
Drain and serve with Curry and Condiments
Notes from Liz: This is a very festive dish. Prepare the curry, condiments and rice. Put the condiments in small dishes on the table. Serve the curry in a large bowl. Serve the rice in a large bowl. Guests will put a layer of rice, covered by the curry and then select the condiments. This is a great dish for a buffet or it can be easily served at the table. My favorite combination: all of the condiments! This provides a one course meal with all of the food groups. I usually pick several types of chutney to provide for choices but Major Grey is plenty for a choice. This dish is always a hit. (you do not have to provide all of the condiments)
