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Curried Chicken

Curried dishes are great favorites in the West Indies and certainly on St. Thomas, where the best cooks have been preparing food in the West Indian tradition all their lives.

Cuisine: Indian
Type: Chicken
Courses: Dressings, Starters and appetizers
Serves: 4 people

Recipe Ingredients

3 1/2 lbs 1589g / 56ozChicken - cut into 10 pieces
1 tablespoon 15mlOlive oil
1/2 cup 31g / 1.1ozChopped onion
1/2 cup 55g / 1.9ozChopped celery
2 teaspoons 10mlGarlic cloves - chopped
2 tablespoons 30mlCurry powder
1   Bay leaf
1 cup 237mlApple - cubed
1/2 cup 73g / 2.6ozBanana - diced
1 tablespoon 15mlTomato paste
1 1/2 cups 355mlChicken broth - fresh or canned
1/2 cup 118mlYogurt - drained thru a sieve
4 teaspoons 20mlFresh coriander - chopped
  Black pepper - freshly ground, to taste
  Salt - to taste

Recipe Instructions

Sprinkle the chicken pieces with salt and pepper. Heat the oil in a heavy skillet and add the chicken pieces, skin side down. Cook until golden on one side, about 5 minutes. Brown the other side. Drain the fat. Add the onions, celery, garlic, and curry powder. Cook briefly, stirring, until the onions are wilted. Add the bay leaf, apple, and banana. Cook for 5 minutes, stirring. Add the tomato paste and chicken broth, stir to blend, cover and simmer for 15 minutes or until chicken is tender. Remove the chicken pieces, place the sauce in the container of a food processor and blend to a coarse texture. Reheat, add the yogurt, and blend well. Add the chicken pieces. Bring to a simmer and serve hot, garnished with coriander.

PIERRE FRANEY'S COOKING IN AMERICA by Pierre Franey (c) 1992 Alfred A. Knopf, Inc., New York - 392 pages - $25.00 As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest


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