Spiced Chicken
Curry powder is increasingly used in British cuisine these days and most supermarkets stock a selection of them in varying strengths. Cayenne pepper used sparingly adds heat. Add mangoor peach chutney instead of apple if you prefer.
Ingredients
- 12 oz boneless chicken skinned and diced
- 1 1/2 oz plain wholemeal flour
- 1 tsp curry powder
- 1/2 tsp cayenne pepper
- 1 1/2 oz butter
- 1 medium onion skinned and chopped
- 3/4 pint fresh milk
- 4 tbsp apple chutney
- 4 oz sultanas
- 5 floz fresh soured cream
- 1/2 tsp paprika
Instructions
- Toss the chicken in the flour, curry powder and cayenne pepper, shaking off any excess.
- Melt the butter in a large saucepan and lightly fry the chicken and onion for 5 -6 minutes, until the chicken is brown and the onion lightly coloured.
- Stir in the remaining flour. Gradually blend in the milk, stirring continuously, until the sauce thickens, boils and is smooth.
- Add the chutney and sultanas and simmer gently for 30-35 minutes, until the chicken is tender. 5. Remove the pan from the heat and drizzle with the cream. Sprinkle with the paprika and serve at once with boiled rice.
Calories: 449 kcal
Carbohydrates: 40 g
Protein: 24 g
Fat: 23g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 105 mg
Sodium: 507 mg
Potassium: 791 mg
Fiber: 3 g
Sugar: 24 g
Vitamin A: 1194 IU
Vitamin C: 8 mg
Calcium: 175 mg
Iron: 2 mg