Monday, August 28, 2006

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.

3 comments:

  1. It was good! Thanks for the recipe.

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  2. is this what you brought to all-day mtg? cuz it was GOOD !

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  3. This must be the European version. Asian has more vegetables, even potatoes. It is popular in India. I make the polynesian version with coconut milk andlots of condiments on top: pineapple chunks, raisins, coconut, peanuts, chopped green onions, chopped tomatoes, chutney, chopped bacon

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