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Chicken Indian

Western.Chefs's picture
  All purpose flour 4 Tablespoon
  Curry powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Chicken breast halves 24 Ounce, skinned (4 Pieces, About 6 Ounce Each, With Bones)
  Vegetable oil 1 Tablespoon
  Water 1 Cup (16 tbs)
  Unsalted butter/Unsalted margarine 1 Tablespoon
  Cooking apples 1 Large, unpeeled, cored and cut into 8 wedges (Such As Rome Beauty)
  Whole milk/Half-and-half 1⁄2 Cup (8 tbs)
  Hot cooked white rice 3 Cup (48 tbs)
  Coconut 1⁄4 Cup (4 tbs), toasted

1. On a piece of wax paper, combine 3 tablespoons of the flour, the curry powder, and salt, then coat the chicken with this mixture.
2. In a deep 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and brown for A minutes on each side. Add the water and bring to a boil. Lower the heat, cover, and simmer for 10 minutes or until the juices run clear when the flesh is pricked with fork. Using a slotted spoon, transfer to a "warm platter and cover "with foil. Reserve the drippings in the skillet.
3. Meanwhile, in a 10-inch nonstick skillet, melt the butter over moderate heat. Add the apple and saute for 5 minutes or until lightly browned.
4. To prepare the gravy: In a cup, whisk the milk and remaining 1 tablespoon of flour. Whisk into the drippings in the 12-inch skillet and bring to a simmer over moderate heat, whisking constantly. Simmer, whisking 2 minutes longer or until the gravy is slightly thickened. serve with what ever u like

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
10 Minutes

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 545 Calories from Fat 110

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 5.2 g25.9%

Trans Fat 0 g

Cholesterol 109.5 mg36.5%

Sodium 368.3 mg15.3%

Total Carbohydrates 60 g20.1%

Dietary Fiber 3.7 g14.8%

Sugars 7.1 g

Protein 46 g91.3%

Vitamin A 4.4% Vitamin C 8.2%

Calcium 7.9% Iron 28.8%

*Based on a 2000 Calorie diet

Chicken Indian Recipe