Curried Chicken
Home Food Dictionary Cooking Tips Cookbooks Submit Recipe Contact Us

Chicken Chow Mein
Chinese Roast Pork
Chinese Spareribs
Curried Chicken
Fried Rice
Garam Masala
General Tso's Chicken
German Apple Strudel
German Cheese Fritters
Jamaican Jerk Chicken
Korean Bulgogi
Lamb Gyros
Pork Potstickers
Shrimp Egg Rolls
Tandoori Chicken
Wiener Schnitzel

Curried Chicken

8 chicken thighs or 2.5 lbs chicken
2 tbs cooking oil
1 cup sliced fresh mushrooms
1 medium onion, chopped, 1/2 cup
1 clove garlic, minced
3-4 teaspoons curry powder
1/4 tsp salt
1/4 tsp ground cinnamon
3/4 cup chicken broth
2 medium apples, cored and chopped
1 cup half and half, light cream or milk
2 tbs all-purpose flour
3 cups hot cooked rice

Suggested assorted condiments: raisins, chopped hard-cooked egg, peanuts, chopped tomato, chopped green sweet pepper, coconut, chutney, cut-up-fruits (optional)

Skin chicken. Rinse, pat dry. In a 10" skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remoce chicken, set aside. If necessary, add more cooking oil.

Add mushrooms, onions, and garlic to skillet; cook until vegetables are tender. Add curry powder, salt and cinnamon; cook and stir for 1 minute. Add chicken broth and chopped apple. Return chicken to skillet. Bring to boiling; reduce heat. Cover amd simmer about 15 minutes or until chicken is tender and no longer pink.

Transfer chicken to platter; keep warm. Stir the half and half, light cream, or milk into the flour. Sir in pan juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some sauce over chicken. Serve w/rice and/or assorted
condiments. Makes 4 servings!

Copyright © 2010 Absolute Recipes All Rights Reserved | Most recipes have been submitted to this site, contact us if yours has been wrongfully listed.
privacy policy