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 African - Senegalese Chicken And Vegetable Curry
adapted from The Universal Kitchen by Elisabeth Rozin
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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