Curried Chicken Casserole Recipe
Ingredients
2 tablespoons butter or margarine
2 tablespoons oil
2 onions, peeled, sliced
1 large apple, peeled, cored, sliced
1 tablespoon curry powder
1 tablespoon flour
1/2 teaspoon powdered turmeric
1/4 teaspoon ground ginger
Salt and pepper
2 teaspoons sugar
4 cups giblet stock or water
1 small stewing fowl
1 teaspoon curry paste
2 stalks celery, chopped
2 tablespoons seedless raisins
2 teaspoons chutney
2 teaspoons lemon juice
Directions
Preheat oven to 325 °F.
Heat butter and oil in large skillet.
Add onions and apple; saute until just soft.
Add curry powder and flour; cook 3 minutes, stirring.
Add turmeric, ginger, seasoning, and sugar; mix well.
Add stock; stir until boiling.
Cut fowl into neat pieces.
Add with all other ingredients.
Remove to casserole; cover tightly.
Cook 2 1/2 to 3 hours.
Stir occasionally while cooking to be sure sauce does not stick.
Heat butter and oil in large skillet.
Add onions and apple; saute until just soft.
Add curry powder and flour; cook 3 minutes, stirring.
Add turmeric, ginger, seasoning, and sugar; mix well.
Add stock; stir until boiling.
Cut fowl into neat pieces.
Add with all other ingredients.
Remove to casserole; cover tightly.
Cook 2 1/2 to 3 hours.
Stir occasionally while cooking to be sure sauce does not stick.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
