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Results 51 - 60 of 155 for chicken curry vegetables
Calories per serving: 340. Fat: 1 2/5. Spices make it hot! Cook the onion, pepper and garlic powder in the oil until the onion is tender - ...
Cook until tender, can be frozen.
53. GARLIC CHICKEN
Remove skin and make (2) incisions into each leg, then sprinkle with salt, pepper and red paprika and rub well into meat. A prior ...
Mix the above ingredients and toss with a dressing made of:
55. CURRIED CHICKEN
Lightly brown onion and celery ... in flour. Add chicken broth and stir until thickened. ... (This freezes beautifully.) Serve over rice. Serves 6.
Cook the onion, pepper and garlic powder in the oil until the onion is tender (about 3 minutes). Add the remaining ingredients, except rice ...
Season chicken with garlic, onion, salt, pepper ... oil and add curry powder, stir. Add seasoned chicken, ... with parsley and serve with rice.
58. CHICKEN CURRY
Deep fry the onions in ... bark, bay leaf, and all the liquefied ingredients. Boil, then add the chicken pieces and simmer, covered, until tender.
Grease 13x9 inch casserole dish. Layer vegetables and chicken. Mix other ingredients and ... or celery. Also can use leftover turkey or chicken.
Melt butter in a large ... tomatoes to sauteed vegetables. Add salt, curry powder, sugar and pepper and simmer 20 minutes. Prepare chicken soup broth. Remove 1/2 cup ... over chicken to it.
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