Curry!

This curry recipe is a modified, combined and doubled version of a cook book recipe and an internet recipe. I omitted things I didn't like the sound of, and kept what looked good. It actually turned out pretty good so I thought I'd record the changes I made and share it.

Csanyi Chicken Curry
Serves 12-14

• 4 lbs chicken - boned, and cubed.
  
• 6 Tbs flour
  
• 4 tsp salt
  
• 4 pinches chili flakes
  
• 1 tsp pepper
  
• 4 Tbs vegetable oil

Toss chicken pieces in flour, salt, pepper and chili flakes. Heat oil in large skillet. Brown chicken well. Set aside.

• 3 onions - chopped
  
• 4 cloves garlic - crushed
  
• 2 tart apples - chopped
  
• 2 red or yellow peppers - diced

Sautée and set aside.

• ½ c flour
  
• 1 c butter
  
• 8 tsp curry powder
  
• 2 Tbs sugar
  
• 1 tsp ginger
  
• ½ tsp dry mustard
  
• ½ tsp pepper
  
• 2 medium tomatoes - chopped
  
• 6 c chicken broth
  
• ½ c shredded coconut

Cook and stir butter, curry powder, flour, sugar, ginger, mustard, pepper and tomatoes. Cook, stirring occasionally, 5 min. Add Sautéed vegetables. Stir in coconut and chicken broth. Heat to boiling; reduce heat. Cover and simmer1 hour stirring occasionally.

• 1 c raisins

Add raisins and chicken to sauce. Cover and simmer, stirring occasionally about 25 minutes.