Indian Chicken Curry
- 1 stewed chicken
- 1 cup rice
- 1 onion, sliced
- 1/2 clove garlice
- 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 tablespoons 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 giner 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 of rice 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 of rice 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 May 24, 2009
15 min 30 min 45 min
15 min 30 min 45 min