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African   -   Senegalese Chicken And Vegetable Curry   adapted from The Universal Kitchen by Elisabeth Rozin

Description
Ingredients
  • 2 Pounds Chicken -- Cubed
  • 2 Tablespoons Olive Oil
  • Salt And Pepper -- To Taste
  • 2 Medium Onion -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 1 Medium Carrot -- Chopped
  • 1 Medium Eggplant -- Chopped
  • 1 Small Cauliflower -- Chopped
  • 1 Medium Potato -- Chopped
  • 1 Tablespoon Curry Powder
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Salt
  • 2 Cups Tomato Sauce
  • 1 Tablespoon Cider Vinegar
  • Rice Or Couscous -- Cooked
Directions Brown chicken in oil. Add salt and pepper. Remove from the pan. Add onions to the same pot along with the bell pepper. Saute for 5 minutes. Add the remaining vegetables, curry powder, thyme, cayenne, and salt. Simmer for 10 minutes. Return chicken to the pan. Add tomato sauce. Bring to a simmer and cook for 30 minutes. Add vinegar, stir well and serve over rice or couscous.
Serves 4
Time to Make 0:00



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