Chicken Curry

We had a yummy chicken curry this last week at a neighborhood restaurant. It brought back memories of this delicious recipe that I have had for years.

Boil one large cut up chicken for about 15 – 20 minutes or microwave for ~ 10 minutes depending on your microwave. Let the chicken cool, pull off the chicken from the bones and cut the chicken meat into pieces.

1 ½ cup chopped onion
2 large pippin apples (or other green apple)
1 Tablespoon butter

4 Tablespoons flour
1 Tablespoon curry powder (see recipe in this blog to make own curry powder)
1 Tablespoon salt
Pinch of nutmeg
Pinch of cayenne

2 cloves garlic or shallots
2 bay leaves
8 spring parsley
1 onion, sliced
3 cups of chicken stock

Sauté the 1 ½ cup chopped onion and apples in butter until soft. Add flour, cook 1-2 minutes. Add curry, salt and nutmeg and cayenne.

In another pan bring the shallots. bay leaves, parsley, onion, and chicken stock to a boil. Cook until the parsley is soggy. Strain this stock. Add the strained liquid to the sautéed ingredients and thicken if necessary. Add chicken and serve with rice if desired. See recipe for baked rice in this blog.

~ 4 – 6 servings

This entry was posted in Casserole, Chicken, Main course, Poultry, Spice and tagged , , , , . Bookmark the permalink.

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