Chicken Curry

Serve with Mango Chutney and rice.

2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 teaspoon salt
1 medium onion, chopped
2 tablespoons water
1 cup dairy sour cream
2 teaspoons curry powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
Mango Chutney
Hot cooked rice

Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet. Sprinkle chicken with salt, onion and water. Cover and simmer until thickest pieces of chicken are done, 30 to 40 minutes.

Remove chicken from skillet; keep warm. Pour liquid from skillet into bowl; skim fat. Return 1/4 cup liquid to skillet; stir in sour cream, curry powder, ginger and cumin. Heat, stirring constantly, just until hot. Pour sauce over chicken.

Yields 6 to 8 servings.

Chicken Curry

Posted by luvtocook at recipegoldmine.com 6/7/01 5:40:35 am

Curry
1 tablespoon butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tablespoons cornstarch
2 to 3 teaspoons curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt to taste

Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender.

Combine cornstarch, curry powder, 3/4 teaspoon salt and broth. Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.

Rice Ring: Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix. Press mixture into greased mold. Unmold at once on platter and fill with chicken curry.