Penzeys Chicken Curry Recipe by 1blondie1968
Cooking Instructions 1 Rub the chicken with the lemon pieces. 2 Place the chicken in a large bowl and sprinkle with salt and ginger. 3 Cover and place in the refrigerator for 15 to 20 minutes. 4 In a small bowl, combine all of the ingredients for the spice mix. 5 Stir to combine and set aside. 6 Preheat oven to 300°F. 7 Heat the oil in a skillet over medium high heat. 8 Add the onions and cook until slightly brown and transparent. 9 Reduce the heat to low and add the garlic and cilantro. 10 Mix the corn with the water and tomato sauce. 11 Add to the skillet along with the spice mix. 12 Let simmer for 20 minutes over medium low heat. 13 Place the chicken in a casserole dish. 14 Add the coconut butter/oil, lemon grass, carrots and peas. 15 Pour the curry sauce over the chicken. 16 Bake at 300°F for 30 minutes. 17 Reduce the heat to 250°F for another 45 minutes or until the chicken is cooked through and very tender. 18 Serve with basmati rice or boiled potatoes. 1 Rub the chicken with the lemon pieces. 1 Rub the chicken with the lemon pieces. 2 Place the chicken in a large bowl and sprinkle with salt and ginger. 2 Place the chicken in a large bowl and sprinkle with salt and ginger. 3 Cover and place in the refrigerator for 15 to 20 minutes. 3 Cover and place in the refrigerator for 15 to 20 minutes. 4 In a small bowl, combine all of the ingredients for the spice mix. 4 In a small bowl, combine all of the ingredients for the spice mix. 5 Stir to combine and set aside. 5 Stir to combine and set aside. 6 Preheat oven to 300°F. 6 Preheat oven to 300°F. 7 Heat the oil in a skillet over medium high heat. 7 Heat the oil in a skillet over medium high heat. 8 Add the onions and cook until slightly brown and transparent. 8 Add the onions and cook until slightly brown and transparent. 9 Reduce the heat to low and add the garlic and cilantro. 9 Reduce the heat to low and add the garlic and cilantro. 10 Mix the corn with the water and tomato sauce. 10 Mix the corn with the water and tomato sauce. 11 Add to the skillet along with the spice mix. 11 Add to the skillet along with the spice mix. 12 Let simmer for 20 minutes over medium low heat. 12 Let simmer for 20 minutes over medium low heat. 13 Place the chicken in a casserole dish. 13 Place the chicken in a casserole dish. 14 Add the coconut butter/oil, lemon grass, carrots and peas. 14 Add the coconut butter/oil, lemon grass, carrots and peas. 15 Pour the curry sauce over the chicken. 15 Pour the curry sauce over the chicken. 16 Bake at 300°F for 30 minutes. 16 Bake at 300°F for 30 minutes. 17 Reduce the heat to 250°F for another 45 minutes or until the chicken is cooked through and very tender. 17 Reduce the heat to 250°F for another 45 minutes or until the chicken is cooked through and very tender. 18 Serve with basmati rice or boiled potatoes. 18 Serve with basmati rice or boiled potatoes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oreo Sugar Cookies Carrot Cake with cream cheese frosting Slow Cooked Pork Chops Avocado and mango salsa! Easy Chicken Pad Thai Oreo Sugar Cookies Carrot Cake with cream cheese frosting Slow Cooked Pork Chops Avocado and mango salsa! Easy Chicken Pad Thai Salmon Pan Fried Easy Ham Casserole Danish Puff Cream Cheese Frosting Devil's Food Cake Easy Chicken Pad Thai Oreo Sugar Cookies Moms Famous Tuna Fish Casserole Miso Butter Pork Pasta Carrot Cake with cream cheese frosting Salmon Pan Fried Easy Ham Casserole Danish Puff Cream Cheese Frosting Devil's Food Cake Easy Chicken Pad Thai Oreo Sugar Cookies Moms Famous Tuna Fish Casserole Miso Butter Pork Pasta Carrot Cake with cream cheese frosting