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Print this Recipe    Chicken Curry 21

Chicken Curry
Yield: 12 servings

2 roasting chickens approx 4 lbs ea
2 cups water
1/2 cup butter or margarine
2 cloves garlic, minced
2 cups onions, chopped
2 cups apples, peeled and chopped
1 cup celery, chopped
1/2 cup green pepper, seeded, and chopped
2 Tbsp brown sugar
1 large tomatoes, peeled, seeded, and chopped
1/2 cup flour
2 tsp curry powder
2 tsp Worcestershire sauce
1 tsp ground ginger
1 tsp salt
1/2 cup raisin or currants
1/4 cup desiccated coconut

In a large roasting pan, or baking dish, arrange chicken pieces,
add water, cover and bake in 350 degrees for 1 hour or until
chicken is tender. Cool in cooking liquid, then remove chicken
pieces with slotted spoon, reserving cooking liquid, remove skin
and bone and cut into bite sized pieces. Strain chicken broth and
add water if necessary to make 4 cups. In a large skillet over
medium heat, heat butter and oil with garlic. When hot, add onions,
apples, celery, green pepper, curry powder and tomatoes. Cook
until soft, stirring frequently. Add flour, sugar, Worcestershire,
ginger, salt and pepper to taste, cook for 3 minutes, stirring
well. Add reserved chicken broth, raisins and coconut. Stirring
constantly, bring to a boil, reduce heat and simmer for 15 to 20
minutes. Add cooked chicken and simmer 15 - 20 minutes longer.

Serve with rice and an assortment of condiments - chutney, chopped
peanuts, golden raisins, chopped cucumber, toasted coconut, chopped
red and green sweet pepper. Also good with cucumber raita.


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