Chicken Curry With Papaya
|Broiler fryer||3 Pound, cut up (1 Whole)|
|All purpose flour||2 Tablespoon|
|Salad oil||2 Tablespoon|
|Celery stalk||1 Medium, minced|
|Onion||1 Small, minced|
|Curry powder||1 Tablespoon|
|Cooking apple||1 Medium, peeled and diced|
|Water||1 Cup (16 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Garlic clove||1 Small, crushed|
|Heavy cream/Whipping cream||1⁄4 Cup (4 tbs)|
|Papaya||1 , sliced|
|Salted peanuts||1⁄4 Cup (4 tbs) (For Garnish)|
1. On waxed paper, coat chicken with flour. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken, a few pieces at a time, until browned on all sides, removing pieces to plate as they brown.
2. In drippings in same skillet, over medium heat, cook celery, onion, and curry powder until vegetables are tender-crisp, about 2 minutes. Stir in apple and next 7 ingredients; add chicken; heat to boiling. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally, until chicken is fork-tender.
3. Discard bay leaf. Skim fat from liquid in skillet. Stir in cream. Arrange papaya slices on chicken. Cover and simmer until papaya is heated through. Garnish with peanuts.