Spanish chicken

Recipe from: 2/8/1996 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 1
    whole chicken, cooked and the meat removed from the bones (OR 1 kg chicken pieces, fried)
  • 125
    g
    bacon
  • 1
    onion, sliced into rings
  • 5
    ml
    curry powder
  • 2
    ml
    turmeric
  • 5
    ml
    ground cumin (jeera)
  • 250
    g
    French polony, diced
  • 3
    large, ripe tomatoes, peeled and diced
  • 60
    g
    cream of mushroom soup powder
  • 500
    ml
    boiling water
  • 250
    ml
    peas
  • 250
    ml
    uncooked noodles, cooked
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Arrange the chicken in a large oven dish. Fry the bacon until crisp and chop finely. Sauté the onion in the pan fat until soft. Add the curry powder, turmeric and cumin and stir-fry for another minute. Add the diced polony and mix. Reduce the heat and add the tomato. Simmer for a few minutes, mix soup powder with water and add. Simmer until a thick sauce is formed, stirring occasionally. Add the peas and noodles, mix and pour over the chicken in the dish. Cover with aluminium foil and bake for 1 hour (if using chicken pieces) or heat for 30 minutes until the dish is warmed through. Serve with rice and a salad. Serves 6.
 

Read more on: poultry  |  bake
 

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