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Indian Chicken Curry

December 14, 2006
indian chicken curry picture

Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender.

Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter. Add the apple, onion and curry powder. Saute for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the Half and Half, stirring until smooth. Add the salt and white pepper to the onion apple mixture.

Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, andor lime wedges.

1/2 lb Cooked (cubed chicken)
Celery Tops
3 tb Butter
1 md Tart apple (peeled and diced)
1 md Thinly sliced onion
1 tb Curry powder (or more if you like)
1/3 c Raisins
1 c Chicken broth
1/2 c Coca-Cola
3 1/2 tb Flour
1 c Half And Half
1 ts Salt
1/8 ts White Pepper
Hot Cooked Rice