1 whole chicken
1 can red AROY-D curry
1 large elephant garlic
clove
fresh herbs
Cut chicken apart and
skin. Pour curry sauce over the legs, thighs and breast pieces in a
crock pot. Add garlic and herbs. Cover and cook on low-medium until
chicken is almost falling off the bones. Serve over rice or pasta,
or just as is with a big fresh green salad. Save the wings, neck and
remaining rib and pelvic bones and attached meat, for soup. . .Lin
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