Chicken Curry #4

The flavour of the dish will improve if it is left overnight. If you intend to do this, reduce the cooking time by 10 minutes and ensure the meat is thoroughly heated before
serving the next day. If, at the end of the cooking the flavour is too hot for your taste, add a little more yoghurt or cream.


serves 4
4 chicken joints, each weighing about 350 g (12 oz)
25 g (1 oz) margarine or butter
2 onions, chopped
1 clove garlic, crushed (optional)
1 tablespoon plain flour
1 tablespoon curry powder
3 tomatoes, skinned and roughly chopped
2 celery stalks, chopped
2 bananas, thickly sliced
1 dessert apple, roughly chopped
125 ml (4 fl oz) chicken stock
salt and freshly ground black pepper
150 g (5 oz) yoghurt or soured cream
1 1/2 tablespoons toasted flaked almonds, to garnish


1. Melt the margarine in a large frying-pan and fry the chicken joints over moderate heat until browned on both sides. Remove from the pan with a slotted spoon and set aside.

2. Add the onions to the pan with the garlic, if using, and fry for 5 minutes until the onion is translucent. Stir in the flour and curry powder and cook for 2 - 3 minutes, then stir in all the remaining ingredients except the salt, pepper and yoghurt.

3. Bring to the boil, stirring constantly, then return the chicken joints to the pan and season to taste with salt and pepper. Lower the heat, cover and cook gently for about 45 minutes or until the chicken is tender when pierced with a skewer.

4. Remove the chicken from the pan and keep hot on a serving plate. Boil the sauce until thick, then remove the pan from the heat and stir in the yoghurt.

5. Taste and adjust seasoning, pour over the chicken and sprinkle with the flaked almonds. Serve at once.

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