Finger-Licking Curried Chicken

The name tells all—ginger and curry powder make it irresistible.

• Yield: 10 servings 
• Serving size: ½ breast or 2 small drumsticks 
• Calories 134 Total Fat 4 g 
• Saturated Fat 1 g 
• Cholesterol 49 mg 
• Sodium 279 mg 
• Total Fiber 1 g 
• Protein 17 g 
• Carbohydrates 7 g 
• Potassium 302 mg

Ingredients

• 1½ teaspoons curry powder
• 1 teaspoon thyme, crushed
• 1 stalk scallion, chopped
• 1 tablespoon hot pepper, chopped
• 1 teaspoon black pepper, ground
• 8 cloves garlic, crushed
• 1 tablespoon ginger, grated
• ¾ teaspoon salt
• 8 pieces chicken, skinless (4 breasts, 4 drumsticks)
• 1 tablespoon olive oil
• 1 cup water
• 1 medium white potato, diced
• 1 large onion, chopped

Method

• 1.Wash chicken and pat dry.
• 2.Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper, black pepper, garlic, ginger, and salt.
• 3.Sprinkle seasoning mixture on chicken.
• 4.Marinate for at least 2 hours in refrigerator.
• 5.Heat oil in skillet over medium heat. Add chicken and saute.
• 6.Add water and allow chicken to cook over medium heat for 30 minutes.
• 7.Add diced potatoes and cook for an additional 30 minutes.
• 8.Add onions and cook for 15 minutes more or until meat is tender.