Rachael ray curry chicken

1 tablespoon poultry seasoning. 1 tablespoon garlic powder.

1 tablespoon lime zest.

Rachael ray curry chicken. Add chicken and lightly brown. To same pan add garlic ginger and onions and sauté together for 3-5 minutes. Add flour and cook 1-2 minutes.

Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium-low. Add chicken pieces back to the pan.

Taste and add a little salt to your taste. Simmer curry 5-10 minutes. 2 tablespoons curry powder such as Madras.

1 tablespoon chili powder. 1 tablespoon onion powder. 1 tablespoon garlic powder.

1 tablespoon poultry seasoning. 1 teaspoon celery seed or ground cardamom. 1 tablespoon lime zest.

1 chicken cut into 8 pieces. Ingredients 4 pieces boneless skinless chicken breasts 1 fresh bay leaf 3 onions 1 quartered 2 quartered and thinly sliced 14 cup extra virgin olive oil EVOO 4 portabello mushrooms gills scraped halved then thinly sliced 2 carrots peeled and sliced into 2-inch matchsticks 2-3 ribs celery. Season chicken with salt and pepper and cook in the hot pan until golden brown and cooked through 5-6 minutes.

Remove chicken from pan and reserve. Cook stirring occasionally until soft about 5-6 minutes. Add the apples chickpeas reserved chicken and 2 cups of water to the pan.

Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat cover it and let the curry stew for about 4 hours or until the chicken is cooked through.