> Poultry & Game Recipes
 
Chicken Curry
Printable Version
 
 
  Ingredients:

4 large chicken pieces
2½ oz butter
2 medium onions
1 tablespoon curry powder (or more according to taste)
1 teaspoon curry paste
1/2 oz flour
1½ cups strong chicken stock
1 apple
1 oz raisins
2 tablespoons chutney
1 bay leaf
2 tablespoons finely shredded coconut
juice of 1/2 lemon
2 teaspoons redcurrant or other sharp jelly
3/4-1¼ pounds cooked long grain rice
2-3 teaspoons turmeric powder
1 lemon
1/2 teaspoon paprika

Pre-heat oven at 375°F Mark 6
   
  Making:
     
  1. Heat butter and brown chicken pieces until golden. Remove and put in a fireproof dish to keep warm.
  2. Slice onions finely and cook until golden brown. Then add curry powder and paste, and cook for few minutes. Add flour and allow to brown slightly. Add stock, bring to boil and simmer for 4-5 minutes. Then add chopped apple, raisins, chutney, bay leaf and salt. Cook together for 1 minute. pour over chicken pieces, and cook in oven for 30-35 minutes, by which time chicken pieces should be nearly tender.
  3. Meanwhile, pour 2-3 liquid oz of boiling water over shredded coconut; let stand for 30 minutes. Strain liquid on to chicken, adding lemon juice and jelly. Cook for 15 minutes.
  4. When cooked, remove chicken pieces and put in centre of a ring of boiled rice finished with turmeric cooked in remaining butter. boil up sauce, sieve or liquidize it, season to taste, and spoon over chicken. Garnish with thin slices of lemon and sprinkle with paprika.
 
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