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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Found this in an old church cookbook. I haven't tried it yet, but sounds interesting. Ingredients:
1 (2 1/2-3 lb) chicken, cut up |
1/4 cup oil |
1/4 cup onion, minced |
1/4 cup celery, minced |
1/4 cup all-purpose flour |
1 teaspoon curry powder |
1/4 cup pineapple juice |
1/4 cup tomato juice |
2 tablespoons chutney |
1/2 cup light cream |
Directions:
1. In a skillet, heat oil and brown the chicken.
2. Remove chicken and set aside.
3. Add onion and celery to remaining oil and cook until tender.
4. Blend in the flour and curry powder. Then add the next 4 ingredients.
5. Cook and stir until mixture comes to a boil.
6. Return chicken and turn heat to low.
7. Cover and cook about 45 minutes.
8. Remove chicken parts and stir in cream, heat to a boil.
9. Serve sauce over chicken and rice.
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