One of my husband’s favorite dinners is curry with toppings. Growing up in a military family that moved frequently, his mother always collected wonderful recipes during each move. Her curry recipes are still one of his favorite memories from childhood. He still remembers the time they lived in England and when his mom went to the small purveyor of spices and asked for a mild curry powder. When she prepared her curry with the spice she purchased, it was so hot they could not eat it. One food memory my husband fondly remembers to this day. If you are unfamiliar with using curry powder, start with the less amount of curry powder and add more to your desired taste.
Chicken Curry
2015-01-05 06:46:14
Serves 4
delicious served over rice with an assortment of toppings
Ingredients
- 8 boneless skinless chicken thighs, cut into 1 inch pieces
- 1 tablespoon olive oil
- 1/2 large onion, thinly sliced
- 1 medium size potato, peeled and diced
- 1 apple, peeled and diced
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1/3 cup half and half
- 1 - 2 tablespoons curry powder
- salt and pepper to taste
- -----------------------------
- chopped hard boil egg
- coconut
- salted peanuts, chopped
- apple, diced
- green onion, minced
- bacon, cooked and crumbled
- chutney
- pineapple, diced
Instructions
- In a large saucepan, heat oil and sauté chicken for 4 - 5 minutes over medium heat. Add onion, potato, apple, garlic and continue to cook for 2 - 3 minutes. Add curry powder and stir to distribute though out the mixture. Add the chicken broth, cover and cook for 45 minutes, low heat. Remove cover and add half and half, continue to cook for 20 minutes. Stir occasionally. Salt and pepper to taste. If you would like to thicken the mixture, combine 1 tablespoon flour with 3 tablespoons water and add to mixture, increase heat and stir for 2 - 3 minutes.
- Serve over hot rice with condiments of your choice.
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