Recipe#11829

Title: Chicken Curry 07

Newsgroups: rec.food.recipes 
 From: MARNI MJFST19@vms.cis.pitt.edu 
 Subject: Chicken Curry 
 Message-ID: <01HQL50MXSAQ9I4K51@vms.cis.pitt.edu> 
 Date: Thu, 18 May 1995 17:10:12 GMT 

8 pieces of chicken (I used legs and thighs)
 2 T oil
 3 T butter
 2-3 onions, sliced
 black pepper
 1/4 c curry powder
 other spices as desired: cinnamon, cloves, cardamom, cayenne pepper
 3 cloves garlic, minced or pressed
 3 T flour
 1 1/2 c canned coconut milk
 1 1/2 c chicken broth
 garnishing options: unsweetened coconut, toasted almond slivers,
    sliced green onions, raisins or dried currants
 Remove the skin from the chicken.  Melt the butter and oil in a
 heavy pot.  Brown the chicken pieces in batches, adding more oil
 as needed.  Set the chicken aside.
 Saute the onion until limp.  Add the pepper, curry powder, garlic,
 and other spices.  Cook briefly.  Stir in the flour.  Add the
 coconut milk and chicken broth, stirring well to loosen anything
 stuck to the pot.  Simmer for a few minutes, then return the chicken
 to the sauce.  Cover and simmer for about 30 minutes, until the
 chicken is tender.
 Serve over steamed rice, preferably basmati variety.  Put the
 garnishes in small dishes.  Have guests sprinkle the garnishes on
 their portions.
 A good side dish is plain steamed cauliflower.