Chicken Curry

"A fairly simple curry from the Chicago Tribune 9/29/94."
 
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Ready In:
40mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Toss chicken pieces in flour, salt, pepper & chili flakes.
  • Heat 2 1/2 T oil in dutch oven or large skillet.
  • Brown chicken well.
  • Add red pepper, onion, apple, curry.
  • Add oil if needed.
  • Reduce heat; cook, stirring frequently, until onion is soft & transparent.
  • Combine stock & tomato paste& add to chicken.
  • Add raisins; simmer, stirring occasionally,until chicken is cooked& sauce thick, about 25 minutes.
  • Can be served with chutney, chopped peanuts or almonds, scallions.

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Reviews

  1. I wish I could rate this higher than 5 stars! This was easy to prepare and so yummy!! I certainly will make this again!
     
  2. Good foundation but it was missing something. I am not sure what...It was not good.
     
  3. I had some leftover dry pork roast, didn't have an apple or pepper, but the sauce is excellent. Served over brown rice.
     
  4. This was excellent. My kids enjoyed it also. I used what I had on hand in the way of apple(gala) and peppers. I also add peanuts for the crunch.
     
  5. Fantastic recipe. I added lots of other vegetables and let it simmer about 45 minutes. Lovely flavor.
     
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RECIPE SUBMITTED BY

Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.
 
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