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Quick Curried Chicken

ingredients

serves 4 - 6
1 large sweet apple
2 tsp chutney
1 tbsp lemon juice
salt and pepper
3/8 cup (2 oz) 50 g whole blanched almonds
fat for frying
1 cooked chicken
2 large onions
1/2 stick (2 oz) 50 g chicken fat or butter
1 tbsp curry powder
1 tbsp plain flour (All purpose)
375 ml stock

for the garnish

lemon butterflies

method

1. Cut the bird into neat pieces. Keep any bones and trimmings for stock.

2. Skin and chop the onions.

3. Heat the chicken fat or butter, and fry the onions slowly until lightly browned.

4. Add the curry powder, paste, and flour, and fry gently for 3 minutes.

5. Stir in the stock gradually and bring to the boil.

6. Peel, core, and dice the apple, and add to the mixture, together with the chutney, lemon juice, and seasoning.

7. Simmer gently for 30 minutes, stirring occasionally.

8. Add the chicken pieces and heat through slowly. Re-season if required.

9. Fry the almonds for a few minutes until golden-brown.

10. Serve the chicken curry on a hot dish with the almonds sprinkled on top.

11. Garnish with lemon butterflies.

Plain boiled rice and chutney should be served separately as accompaniments.

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