Kerala Chicken Curry
|Broiler fryer||4 Pound|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm)|
|Curry powder||2 Tablespoon|
|Ground ginger||1 Teaspoon|
|Instant chicken broth/2 chicken bouillon cubes||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
Brown chicken, part at a time, in vegetable oil in a large frying pan; remove and set aside.
Stir onion, apple, and garlic into drippings in frying pan; saute until soft.
Sprinkle flour over top, then blend in with curry powder, ginger, and salt; cook 2 minutes.
Stir in chicken broth or bouil lon cubes and water; cook, stirring constantly, until sauce thickens and boils 1 minute.
Place chicken in sauce; cover.
Simmer 35 minutes, or until chicken is tender; remove to a deep serving platter; keep warm.
Reheat sauce to boiling; simmer 5 minutes, or until slightly thickened; stir in yogurt.
Heat very slowly just until hot; spoon over chicken.
Serve with cooked rice, if you wish.