Recipe#11836

Title: Chicken Curry 14

From: Jessica_76@Hotmail.com (Jessica) 
 Newsgroups: rec.food.baking 
 Subject: Curried Chicken 
 Date: Wed, 10 Mar 1999 04:18:00 GMT 
 Message-ID: <36e6f26c.44090061@news.mindspring.com> 

8 chicken thighs or 2.5 lbs chicken
 2 tbs cooking oil
 1 cup sliced fresh mushrooms
 1 medium onion, chopped, 1/2 cup
 1 clove garlic, minced
 3-4 teaspoons curry powder
 1/4 tsp salt
 1/4 tsp ground cinnamon
 3/4 cup chicken broth
 2 medium apples, cored and chopped
 1 cup half and half, light cream or milk
 2 tbs all-purpose flour
 3 cups hot cooked rice
 Suggested assorted condiments: raisins, chopped hard-cooked egg,
 peanuts, chopped tomato, chopped green sweet pepper, coconut, chutney,
 cut-up-fruits (optional)
 Skin chicken. Rinse, pat dry. In a 10" skillet cook chicken in hot
 oil over medium heat about 10 minutes or until chicken is lightly
 browned, turning to brown evenly. Remoce chicken, set aside. If
 necessary, add more cooking oil.
 Add mushrooms, onions, and garlic to skillet; cook until vegetables
 are tender. Add curry powder, salt and cinnamon; cook and stir for
 1 minute. Add chicken broth and chopped apple. Return chicken to
 skillet. Bring to boiling; reduce heat. Cover amd simmer about 15
 minutes or until chicken is tender and no longer pink.
 Transfer chicken to platter; keep warm. Stir the half and half,
 light cream, or milk into the flour. Sir in pan juices. Cook and
 stir until thickened and bubbly. Cook and stir for 1 minute more.
 Spoon some sauce over chicken. Serve w/rice and/or assorted
 condiments. Makes 4 servings!