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Friday 29 April 2011

Brazilian Chicken Curry Recipe


Brazilian Chicken Curry Recipe

In this succulent dish, curry-rubbed chicken drumsticks are slow-cooked to perfection in an aromatic mix of coconut milk, tomato paste, garlic, ginger, onion, potatoes and bell peppers.

Recipe Ingredients

    • 3/4 cup coconut milk
    • 2 Tbsp tomato paste
    • 1 clove garlic, finely chopped
    • 1 Tbsp grated ginger
    • Kosher salt and pepper
    • 2 bell peppers, sliced crosswise 1 in. thick
    • 1 medium sweet onion (such as Vidalia), thinly sliced
    • 3/4 lb Yukon Gold potatoes, cut into 1-in. pieces
    • 4 tsp curry powder
    • 8 chicken drumsticks, skin removed (about 21⁄4 lb total)
    • 1⁄4 cup fresh cilantro or basil, chopped

Recipe Preparation

    1. In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1⁄2 tsp salt and 1⁄4 tsp pepper. Add the bell peppers onion and potatoes and mix to combine.

    2. Rub the curry powder all over the chicken legs; nestle them among the vegetables.

    3. Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving.
  • Nutrition Facts
  • Yield 4 Servings
  • Servings 4
  • Amount Per Serving
  • Calories 393
  • Total Fat 15g
  • Saturated Fat 9g
  • Cholesterol 110mg
  • Sodium 497mg
  • Total Carbohydrates 30g
  • Dietary Fiber 5g
  • Protein 34g

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