Thursday, May 18, 2006

Spicy Chicken Curry

2 cups Water
1 cube Knorr Chicken Bullion
1 cube Knorr Vegitable Bullion
1 tbsp Madras Curry Powder
2 tbsp Pataks Hot Curry Paste
2 tbsp Pataks Garlic Pickle
2 tbsp Brown Sugar
2 tbsp Trappist Ginger Preserves
4 oz. Pastene Tomato Paste
8 oz. Full Fat Coconut Milk
1/4 tsp Cayenne Peper
1/8 tsp Black Pepper
4 shakes Onion Power
3 shakes Ground Cinnamon
2 shakes Ground Nutmeg
1 shake Ground Cloves
1 shake Ground Allspice

Mix water and spices, bring to a low boil and
simmer for 1/2 hour then
add salt to taste.

4 Lbs. Chicken Thies
1 Lb. Baby Carrots

Add Chicken and Carrots and simmer for 1 hour.

8 oz. Frozen Cooked Squash

Add Squash and simmer 1/2 hour.

1/4 cup Golden Raisins
1 Lb. Sweet Potatoes

Add Raisins and Sweet Potatoes and simmer for 1 hour.