Main Dishes, Poultry

Chicken Curry

  • 8 mixed pieces Chicken
  • 2 tablespoons Oil
  • 3 tablespoons Butter
  • 2 to 3 Onions, sliced
  • ~ Black pepper
  • 1/4 cup Curry powder
  • 1/2 teaspoon each Cinnamon, cloves, cardamon, cayenne
  • 3 cloves Garlic, minced
  • 3 tablespoons Flour
  • 1 1/2 cups Canned coconut milk
  • 1 1/2 cups Chicken broth

    • Remove the skin from the chicken. Melt the butter and oil in a heavy pot. Brownthe chicken pieces in batches, adding more oil as needed. Set the chicken aside.

    Sauté the onion until limp. Add the pepper, curry powder, garlic and other spices. Cook briefly. Stir in the flour. Add the coconut milk and chicken broth, stirring well to loosen anything stuck to the pot. Simmer for a few minutes, then return the chicken to the sauce. Cover and simmer for about 30 minutes, until the chicken is tender.

    Serve over steamed rice, preferably basmanti variety. Put the garnishes in small dishes. Have guests sprinkle the garnishes on their portions. Makes 8 servings.

    A good side dish is plain steamed cauliflower.

    GARNISHING OPTIONS: Unsweetened coconut, toasted almond slivers, sliced green onions, raisins or dried currants.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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