Indian Chicken Curry
|Red apple||1 Small|
|Red apple||1 Small, cored and diced|
|Lemon juice||1 Tablespoon|
|Chicken breasts||1 1⁄2 Pound, skinned|
|Chicken breasts||1 1⁄2 Pound, skinned and boned|
|Vegetable oil||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄2 Medium|
|Green bell pepper||1⁄2 Medium, seeded and cut into strips|
|Garlic||1 Clove (5 gm), minced|
|Enriched all purpose flour||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|All-purpose flour||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Evaporated skimmed milk||1⁄4 Cup (4 tbs)|
|Raisins||6 Tablespoon (1/3 Cup Plus 2 Teaspoons)|
|Evaporated milk||1⁄4 Cup (4 tbs), skimmed|
|Cooked enriched rice||2 Cup (32 tbs) (Use Hot)|
|Hot cooked rice||2 Cup (32 tbs)|
|Shredded coconut||2 Teaspoon, toasted|
|Shredded coconut||2 Teaspoon|
|Curry powder||2 Tablespoon (Or To Taste)|
1 In a small bowl, put diced apple and toss with lemon juice; set aside.
2 Wipe the chicken with paper towels.
3 In a 12-inch skillet add oil and heat until hot but not smoking.
4 Add the chicken and saute until lightly brown on all the sides.
5 Remove the chicken from the skillet and cut into 1-inch cubes. Set aside.
6 In the same skillet, add celery onion, green pepper, and garlic.
7 Stirring occasionally, saute over medium heat, until vegetables are soft.
8 Sprinkle some flour, curry powder, salt, and ginger.
9 Cook, stirring constantly for about 3 minutes.
10 Pour in the milk and broth gradually and bring to a boil.
11 Add the chicken cubes nad reduce the heat.
12 Simmer for 5 minutes.
13 Stir in the apple mixture and raisins, heat throughly.
14 Serve hot.