Chicken Curry

A fairly simple curry from the Chicago Tribune 9/29/94.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Toss chicken pieces in flour, salt, pepper & chili flakes.
  • Heat 2 1/2 T oil in dutch oven or large skillet.
  • Brown chicken well.
  • Add red pepper, onion, apple, curry.
  • Add oil if needed.
  • Reduce heat; cook, stirring frequently, until onion is soft & transparent.
  • Combine stock & tomato paste& add to chicken.
  • Add raisins; simmer, stirring occasionally,until chicken is cooked& sauce thick, about 25 minutes.
  • Can be served with chutney, chopped peanuts or almonds, scallions.
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RECIPE MADE WITH LOVE BY

@tgobbi
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@tgobbi
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"A fairly simple curry from the Chicago Tribune 9/29/94."
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  1. des.questions
    Good foundation but it was missing something. I am not sure what...It was not good.
    Reply
  2. petersons
    I had some leftover dry pork roast, didn't have an apple or pepper, but the sauce is excellent. Served over brown rice.
    Reply
  3. Kimberlee 2
    This was excellent. My kids enjoyed it also. I used what I had on hand in the way of apple(gala) and peppers. I also add peanuts for the crunch.
    Reply
  4. Alorcoy
    Fantastic recipe. I added lots of other vegetables and let it simmer about 45 minutes. Lovely flavor.
    Reply
  5. Mama Q
    Wonderful! My variation was using on hand items. I used a Fuji apple and dried cranberries. The flavor and texture came out perfect. I used all toppings suggested and a dollup of a good tangy Greek style yogurt. We really enjoyed this meal. Thanks!
    Reply
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