Chicken Curry

Thursday, December 17, 2009
This is a classic childhood dish from my home. My mom is from Durban, South Africa, which has a large Indian population. Thus they have much Indian influence in the cooking there. This is one of the dishes passed on to us. Andy and I continue to have this meal on a regular basis, and enjoy sharing it with others.

Ingredients: (serves 4)

3 T oil
1 T butter
4 chicken thighs
1 apple, cored/sliced
1 onion, cored/sliced
1-1 1/2 T curry powder (amount depending on desired strength)
1 T cornstarch
2/3 c chicken stock
2/3 c cider vinegar
1 t salt and pepper
3 T sultanas (golden raisins)
Canned pineapple chunks
3 T light cream
Few drops lemon juice

Rice to serve
Chopped Bananas
Shredded coconut
Chopped tomato
Chopped onion
(all for condiments)


Heat oil and butter in Dutch oven over medium heat. Fry chicken till golden brown, then take out and keep warm. Add onion, cook till soft. Then add apple, cook 2-3 minutes. Stir in curry powder and cornstarch. Blend in stock and vinegar, season with salt and pepper and bring to boil, stirring. Add sultanas and chicken and pineapple. Cover and simmer for 30 minutes. Place chicken on warm serving dish. Add cream and lemon juice to sauce and pour over the chicken. Serve over white rice and add condiments as desired.


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