Indian Chicken Curry
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped golden delicious apples||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Curry powder||2 1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Chicken legs and thighs attached||1 1⁄4 Pound (2 Whole)|
|Hot cooked rice||2 Cup (32 tbs)|
Prepare condiments of your choice and place in individual bowls; set aside.
Place butter in a 9-inch microwave-proof dish.
Microwave, uncovered, on HIGH (100%) for 1 minute or until melted.
Stir in onion and apple.
Microwave, uncovered, on HIGH (100%) for 3 minutes or until soft.
Stir in flour, curry powder, ginger, and sugar.
Microwave, uncovered, on HIGH (100%) for 1 minute or until bubbly.
Stirring constantly, gradually stir in milk and broth; blend well, then stir in lemon juice.
Add chicken to dish and turn to coat all sides.
Arrange chicken with thighs toward outside of dish.
Cover with heavy-duty plastic wrap and microwave on HIGH (100%) for 7 minutes.
Turn pieces over so uncooked portions are toward outside of dish; spoon sauce over top, cover with heavy-duty plastic wrap, and microwave on HIGH (100%) for 7 more minutes.
Let stand for 3 minutes; meat near thighbone should no longer be pink when slashed.
To serve, mound rice on 2 dinner plates.
Top each mound with a piece of chicken; spoon sauce over chicken and rice.
Pass condiments at the table.