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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A fairly simple curry from the Chicago Tribune 9/29/94. Ingredients:
1 1/2 tablespoons flour |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 pinch chili flakes (optional) |
1 1/2 lbs boneless chicken breasts, cubed 3/4 inch |
4 tablespoons vegetable oil |
1 yellow peppers or 1 red pepper, diced |
2 medium onions, diced |
1 granny smith apple, diced |
5 teaspoons curry powder |
2 cups chicken stock |
1/4 cup tomato paste |
1/2 cup golden raisin |
chopped cilantro (garnish) or parsley (garnish) |
cooked rice |
Directions:
1. Toss chicken pieces in flour, salt, pepper & chili flakes.
2. Heat 2 1/2 T oil in dutch oven or large skillet.
3. Brown chicken well.
4. Add red pepper, onion, apple, curry.
5. Add oil if needed.
6. Reduce heat; cook, stirring frequently, until onion is soft & transparent.
7. Combine stock & tomato paste& add to chicken.
8. Add raisins; simmer, stirring occasionally,until chicken is cooked& sauce thick, about 25 minutes.
9. Can be served with chutney, chopped peanuts or almonds, scallions.
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