Curry Chicken Recipes

Ingredients :

4 large chicken joints, each divided into 2 pieces

50 g butter or margarine

2 tsp salad oil

225 g onions, peeled, grated

1 garlic clove, peeled and crushed

25 g fresh ginger, peeled, chopped

125 g cooking apple, peeled, quartered, cored, chopped

50 g seedless raisins

2 tbsp tube or canned tomato purée

40 g desiccated coconut

1 rounded tbsp mango chutney

1-3 tsp curry powder, depending on personal taste

275 ml apple juice

1-2 tsp salt

1 tbsp corn flour

1. Wash and dry chicken.

2. Heat butter or margarine and oil in a large pan.

3. Add chicken and fry fairly briskly until crisp and golden, turning once.

4. Remove to plate for time being.

5. Add onions and garlic to pan.

6. Fry until golden.

7. Stir in ginger, apple, raisins, tomato purée, coconut, chutney and curry powder.

8. Stir in all but 3 tbsp of apple juice.

9. Season with salt, replace chicken and bring to the boil.

10. Lower heat and cover.

11. Simmer 3/4 hour, keeping heat gentle.

12. Stir 3 or 4 times.

13. Mix corn flour smoothly with rest of apple juice.

14. Add to curry mixture and boil gently until it thickens, stirring.

15. Serve with suggested accompaniments.

A fairly gentle curry with mixed fruits and coconut. Its obvious partner is rice and it also responds well to side dishes of yoghurt, chutney, chopped up onions sprinkled with paprika and mint jelly. It is and anglicized version of the real thing.

Serves 4 - 6

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