Classic Curried Chicken Recipe
Ingredients
| Chicken | 3 Pound | |
| Oil | 2 Tablespoon | |
| Butter margarine | 1 Tablespoon | |
| Onions | 3 | |
| Celery - 2 stalks, chopped | ||
| Green apple | 1 , peeled | |
| Tomato | 1 | |
| Green pepper | 1 To taste | |
| Garlic | 1 Clove (5gm), crushed | |
| Plain flour | 1 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) (Curry powder - 2 tbsp) | |
| Coconut - to garnish, shredded | ||
Directions
GETTING READY
1. Wash and dry the chicken, remove the giblets and cut the chikcen into eight
MAKING
2. In a flameproof as well as microwave safe casserole, heat oil and fry the chicken joints until golden for about ten minutes; remove and drain away excess oil
3. Add butter/margarine and gently fry onions, celery, apple, tomato and green pepper for five minutes till soft
4. Add garlic, sprinkle flour and curry powder and cook gently, stirring for two minutes; add the stock and return the chicken to the casserole
5. Cover and microwave for fifteen minutes until chicken is tender
SERVING
6. Sprinkle with shredded coconut and serve alongside boiled rice and chutney
1. Wash and dry the chicken, remove the giblets and cut the chikcen into eight
MAKING
2. In a flameproof as well as microwave safe casserole, heat oil and fry the chicken joints until golden for about ten minutes; remove and drain away excess oil
3. Add butter/margarine and gently fry onions, celery, apple, tomato and green pepper for five minutes till soft
4. Add garlic, sprinkle flour and curry powder and cook gently, stirring for two minutes; add the stock and return the chicken to the casserole
5. Cover and microwave for fifteen minutes until chicken is tender
SERVING
6. Sprinkle with shredded coconut and serve alongside boiled rice and chutney
Chef
