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Wednesday, December 13, 2006

   chicken curry
Japanese curry
INGREDIENTS:
� 12 chicken legs
� 1 onion
� 1 clove garlic
� 1 clove ginger
� 1/4 lb Japanese curry roux
� 3 cups water
� 1/2 tsp curry powder
� 1 tsp salt
� 1/2 tsp pepper

PREPARATION:
Sprinkle salt, pepper, and curry powder in chicken legs. Slice onion thinly. Heat a pan and saut� chopped ginger, garlic, and sliced onion. Add chicken legs in the pan and saut� well. Add water and simmer for 30 min. Add curry roux and stir lightly. Simmer for 5 min.
*Makes 4 servings.
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