CHICKEN CURRY
1 (3 1/2 lb.) chicken fryer
1 dash salt
freshly ground black pepper; to taste
1/2 teaspoon ground cinnamon
3 tablespoons cooking oil
2 small onions; finely chopped
1 1/2 teaspoons curry powder
1 1/2 teaspoons all-purpose flour
2 cups low-sodium chicken broth; defatted
2 tart green apples
1/2 cup raisins
1. Peel and chop up the apples. Wash chicken pieces and pat dry with paper towels. Sprinkle with salt, pepper and cinnamon.
2. Heat oil in a large, heavy frying pan and brown chicken quickly on all sides. Remove chicken from pan.
3. Add the onions to pan and saute until transparent. Sprinkle with curry powder and flour and cook, stirring for 2 minutes. Stir in chicken broth and bring to a boil. Add chicken; cover and simmer very gently for 30 to 40 minutes or until tender.
4. About 5 minutes before chicken is done, add apples and raisins and continue cooking. Serve chicken with sauce.
Yields 4 servings
SORRY, NO NUTRITIONAL INFORMATION AVAILABLE... :(
-->> Return HOME