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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 sauté chopped ginger, garlic, and sliced onion. Add chicken legs in the pan and sauté 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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