When I was a kid, we lived in Africa and ate a lot of curry. With the help of some of the British women there, my mom came up with this recipe for chicken curry that our family has always loved. It's a little more work, but has many flavor layers and your kitchen will smell heavenly!
Chicken Curry (Serves 8)
4 whole bone-in chicken breasts (about 3.25 lbs) split
1/4 cup butter or margarine
1 can (13.75 oz) chicken broth
3 TB. Butter or margarine
1 clove garlic, crushed
1 cup chopped onion
2-3 teaspoons curry powder (your choice medium to hot)
1 cup chopped pared apple
1/4 cup unsifted all purpose flour
1/2 tsp. ground cardamom (don't leave this out!)
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp pepper
2 tsp. grated lime peel
2 TB. lime juice
1/4 c. Major Gray mango chutney, chopped
Skin the chicken and wipe dry. Brown chicken, a few pieces at a time, in 1/4 cup hot butter,
about 5 minutes each side.
Return all chicken to the skillet, add the chicken broth and bring to a boil. Reduce heat
and simmer, covered for 20 minutes, or until tender.
Remove chicken pieces and keep warm. Measure the liquid in the skillet, add water to
make 3 cups and set aside.
Make the sauce. Put the 3 TB. butter in the skillet and heat. Add garlic, onion, curry powder and apple
and saute until onion is tender.
Remove from heat and stir in flour, cardamom, ginger, salt and pepper. Mix well.
Gradually stir in reserved liquid, lime peel and lime juice.
Bring to a boil, stirring. Reduce heat and simmer covered for about 20 minutes,
stirring once in a while.
Add back the cooked chicken and chutney and heat just to boiling.
Serve with Basmati or saffron rice and curry accompaniments.
Curry Accompaniments to set on the
table for sprinkling on the chicken dish. They add
a lot of different and interesting flavors to the curry.
Chopped bananas, dipped in lemon juice
Chutney, any kind or several kinds
Whole salted peanuts
Sliced Green onions
"First we eat, then we do everything else." M.F.K. Fisher