The Dream Library

Spent most of today cooking. A triple batch of chicken curry for game this week was most of our effort; I had to rewrite my Mom’s curry recipe again from the index cards. Forgot the raisins again, but end result is very tasty.

Chicken Curry

3 lbs. skinless, boneless chicken
¼ c. butter
1 ½ c. chicken broth
3 cloves garlic, pressed
1 large onion, chopped
1 large apple, chopped
3 T. curry powder
¼ c. flour
¼ t cardamom
1 lime and peel, grated.
1 t salt
¼ t pepper
1 t ginger
½ c raisins
¼ c. mango chutney

Brown chicken in butter, in batches, 5 minutes per side. Return it all to the skillet, add chicken broth. Bring to a boil, then reduce heat and simmer covered about 20 minutes.

Meanwhile, melt 3T butter in a saucepan, add 3T curry powder, mix, and add the garlic, onion, and apple. Saute for about 5 minutes or so, until the onion is starting to look translucent.

Once the chicken’s been in the broth for 20 minutes, add the flour, cardamom, ginger, salt and pepper to the saucepan, then transfer the broth to the saucepan. Add the raisins, lime peel and juice, then bring the sauce back to a boil. Reduce heat and simmer for about 20 minutes.
Add the chicken and chutney, stir, and heat gently just to a boil. Serve over saffron rice.

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