A tomato based chicken stew. Serve with rice for an easy, healthy meal. It's really delicious and almost hard to stop eating! Because my father wouldn't eat this, it was served only when he was out of town. I've updated it with fresh mushrooms, in lieu of canned, better curry mixes, and serve it with basmati or jasmine brown rice. Add zucchini, broccoli or cauliflower for added health. Hope you enjoy it as much as I have over the years. It's one of my comfort foods.

Ingredients

6 serv.

whole chicken↗1
cut in 1/8ths
vegetable oil↗2 -4 tablespoons
for browning chicken
garlic cloves↗2 -3
yellow onion↗1
diced
fresh mushrooms↗1 ounce
sliced
diced tomatoes1 ounce
hot water1 cup
salt↗1 teaspoon
parsley↗1 teaspoon
thyme↗1 teaspoon
curry↗1 teaspoon
black pepper↗

Step-by-step instructions

1
Flour and brown chicken in pot. (Remove skins before hand if you prefer.).
2
Remove chicken and set aside on a platter.
3
Sautee garlic, onion and mushrooms in same pot until onion is translucent. No need to add more oil.
4
Add spices, then wet ingredients, then browned chicken.
5
Simmer 45 minutes, or until chicken is completely cooked through.
6
Per your preference, serve chicken whole over rice, or remove meat from bones, and add back into stew.
7
Cooking with the bones in adds a lot of flavor.

Source: food.com

Original recipe ↗

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