Tastes Like Chicken! Recipes
(From Chicken Recipes Compiled Since 1992)

Chicken Curry

Category: Indian

Servings: 6-8

Description: The blend of spices used in Indian curries represents more than 2,000 years of tradition. Curry mixtures were used to preserve food as well as to add a mouth watering aroma.

Ingredients:

• 2 T oil
• 2 1/2 to 3 lb broiler-fryer whole chicken, cut up
• 1 t salt
• 1 med onion, chopped
• 2 T water
• 1 C sour cream
• 2 t curry powder
• 1/8 t ground ginger
• 1/8 t ground cumin
• Hot cooked rice
• MANGO CHUTNEY:
• 1 mango (about 1 lb), peeled and coarsely chopped
• 1 C golden raisins
• 1 C brown sugar, packed
• 3/4 C vinegar
• 1 jar (2 7/8 oz) crystallized ginger, finely chopped
• 1 clove garlic, chopped
• 1 t salt

Instructions:

1. To prepare Chicken, heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes.
2. 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.
3. 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.
4. Meanwhile prepare Chutney by heating all ingredients to boiling.
5. Reduce heat. Simmer, uncovered, until slightly thickened, about 45 minutes.
6. Pour hot sauce over chicken and serve with Mango Chutney and rice.