Chicken Curry Recipe |
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You will need..... 1 1/2 oz. lard
4 frying chicken joints
2 onions, peeled and chopped
1 oz. flour
1 tablespoon curry powder
Preparation Time 1/2 pint water
20 minutes
1 chicken stock cube
1 tablespoon mango chutney
Cooking Time 1
tablespoon blackcurrants jelly
40 minutes salt
and pepper
1 oz. sultanas
1 dessert apple Melt 1 oz. of lard in a
fairly large pan and fry chicken joints on both sides until golden
brown. Take them from pan, remove skin and bones carefully. Melt remaining fat in pan
and fry onions until they are soft. Blend in flour and curry powder
(more if desired) and fry mixture for 1 minute. Add stock a little at a
time, then bring to boiling point and simmer until sauce has thickened.
Stir in chutney and blackcurrant jelly. Season with salt and pepper. Replace chicken joints in
the pan, cover and simmer gently for 30 minutes or until tender.
Meanwhile, peel, core and chop apple; stir in sultanas and apple and
cook for further 5 minutes. Serve with boiled rice and side dishes
(see Quick Tip below). Serves 4
Quick Tip
The side dishes can
also be prepared ahead. A couple of bananas sliced and sprinkled with
lemon juice and coated in desiccated coconut. Fried poppadums, sliced
tomatoes or peppers, mango chutney and peanuts. |
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