Curried Chicken with Peaches Recipe
A plateful of temptation best describes this Curried Chicken With Peaches recipe. Get all set to serve Curried Chicken With Peaches as a Main Dish today. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
3—3 1/2 lb roasting chicken 2 tablespoons olive oil, or butter 1 medium onion, finely chopped I 1/2 tablespoons curry powder 1/2 tablespoons flour 2 cups chicken stock, made from the giblets 1 clove of garlic, crushed with 1/2 teaspoon salt 1/2 cup almond or coconut milk (see box) 1 tablespoon red currant jelly, or juice of 1/2 lemon (mixed with 2 teaspoons sugar) 3—4 tablespoons heavy cream 1 teaspoon arrowoot (mixed to a paste with 1 tablespoon stock, or water— optional) 2 ripe peaches, peeled and sliced To serve 1 cup rice, boiled
Directions
The simple curry sauce in this recipe is ex- tremely adaptable.
Obvious substitutes for the chicken are duck or turkey, but small birds like Cornish game hens, left whole or split in half, can also be used with excellent results.
Cubes of veal, lamb and beef, prepared like chicken but cooked for a longer time, are an equally good base for this quick curry sauce.
Method Cut chicken into serving pieces and brown it slowly in half the oil (or butter) in a flame- proof casserole.
When brown on all sides re- move from casserole and keep warm.
Heat remaining oil or butter in the casserole, add onion and cook gently until it begins to brown.
Stir in the curry powder and continue cooking 2-3 minutes.
Sprinkle in the flour and cook 1 minute.
Remove casserole from the heat and gradually pour in the stock.
Add the garlic and bring the mixture to a boil, stirring, and simmer 20 minutes.
Return chicken to the casserole, cover tightly and continue cooking on top of the stove or in a moderately low oven (325°F) for about 45 minutes or until tender.
Transfer chicken to a platter and strain sauce from casserole into a pan.
Add almond or coconut milk, red currant jelly or sweetened lemon juice and simmer 2-3 minutes.
Rinse out the casserole and replace chicken in it.
Stir heavy cream into the sauce and thicken, if necessary, with arrowroot paste.
Spoon sauce over chicken pieces and reheat carefully (ideally on an asbestos mat), adding peach slices 10-15 minutes before serving.
Serve the chicken with boiled rice in a separate dish.
Obvious substitutes for the chicken are duck or turkey, but small birds like Cornish game hens, left whole or split in half, can also be used with excellent results.
Cubes of veal, lamb and beef, prepared like chicken but cooked for a longer time, are an equally good base for this quick curry sauce.
Method Cut chicken into serving pieces and brown it slowly in half the oil (or butter) in a flame- proof casserole.
When brown on all sides re- move from casserole and keep warm.
Heat remaining oil or butter in the casserole, add onion and cook gently until it begins to brown.
Stir in the curry powder and continue cooking 2-3 minutes.
Sprinkle in the flour and cook 1 minute.
Remove casserole from the heat and gradually pour in the stock.
Add the garlic and bring the mixture to a boil, stirring, and simmer 20 minutes.
Return chicken to the casserole, cover tightly and continue cooking on top of the stove or in a moderately low oven (325°F) for about 45 minutes or until tender.
Transfer chicken to a platter and strain sauce from casserole into a pan.
Add almond or coconut milk, red currant jelly or sweetened lemon juice and simmer 2-3 minutes.
Rinse out the casserole and replace chicken in it.
Stir heavy cream into the sauce and thicken, if necessary, with arrowroot paste.
Spoon sauce over chicken pieces and reheat carefully (ideally on an asbestos mat), adding peach slices 10-15 minutes before serving.
Serve the chicken with boiled rice in a separate dish.
