Indian Chicken Curry
- 1 stewed chicken
- 1 cup rice
- 1 onion, sliced
- 1/2 clove garlic
- 1/2 teaspoon ginger
- 1/4 cup olive oil
- 1 1/2 tablespoons curry powder
- 2 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
- 4 tablespoons tomato paste
- 1/2 apple, cut fine
- 3 tablespoon gray chutney
- 1 coconut, milk only
- 1 cup cream
Remove meat from the chicken and keep it hot. Steam the rice. Fry onion, garlic and ginger in olive oil for 5 minutes but do not brown; add curry powder and flour, blending well. Gradually stir in the wine, then add broth, tomato paste, apple and chutney; cook until slightly thickened, then add coconut milk.
Make a ring on platter and place the meat inside. Simmer curry sauce with cream, pour atop the chicken, garnish with chopped fresh mint leaves on the chicken.
Make a ring on platter and place the meat inside. Simmer curry sauce with cream, pour atop the chicken, garnish with chopped fresh mint leaves on the chicken.
Submitted by Jun 6, 2009
15 min 30 min 45 min
15 min 30 min 45 min