Recipe by DinnerBelle
My mother clipped this recipe decades ago and it has been a family favorite since. It's very flexible; you can use pork tenderloin instead of chicken thighs, sweet potatoes instead of yams, any kind of apple, most kinds of dried fruit, etc. The curry flavor is mild, add more if you like!
Top Review by ElizabethKnicely
I made this for my 3 kids and myself for lunch and we all liked it. I think that this DEFINITELY should be served with the rice. I was using it as a lunch and served it with toasted French baguette, but feel it was lacking something without the rice. I would add carrots to this next time because I think they would be very complementary and add a more savory flavor. Also, the apples are like little lava balls that never cool down...if you are feeding this to a young child make sure you check how hot they are because my 2 y.o. screamed because it was too hot for him. Thanks for another good recipe DinnerBelle. Made for for PAC Spring 2013.
- 1 tablespoon butter or 1 tablespoon oil
- 2 medium onions, sliced thin
- 3 -4 garlic cloves, minced
- 6 chicken thighs, skinless and boneless (one package, or about 1.25 lbs)
- 1⁄4 cup flour
- 2 teaspoons curry powder
- 1 cinnamon stick, of about 3-4 inches
- 1 teaspoon ground ginger
- 1⁄2 teaspoon pepper, fresh coarse ground, more to taste
- 2 cups chicken broth
- 2 large yams (yams add a nice color) or 2 large sweet potatoes, cubed 1 inch
- 2 apples, any kind will do, cubed 1 inch
- 1⁄2 cup golden raisin (or black or currants or craisins, whatev)
- salt, to taste
Directions See How It's Made
- Trim the chicken thighs of excess fat and yucky stuff, cut into 1-2 inch pieces.
- Dust the chicken with the flour ( shake them up in a plastic bag).
- Heat the butter or oil over medium high heat.
- Saute the sliced onion 2 minutes, add the garlic and stir up.
- Add the chicken, brown on all sides about 5 minutes.
- Add ginger, curry, cinnamon stick and pepper, saute 2 minutes.
- Add chicken broth, stir up any brown bits and bring to low boil.
- Add yams and apples return to low boil then reduce heat and simmer, covered, 15 minutes or until yams are barely done.
- Add raisins, check seasoning, and simmer 5 more minutes.
- Serve over rice or with crusty bread.