Recipe

Chicken Or Lamb In Curry Sauce With Chutney Recipe

Add Step-by-Step Photos	Lor / All my dishes 1 year, 11 months ago Here is another favourite of mine. Enjoy! Prep:100m Cook:40m Servings:6	Lor
	east indian style curried chicken

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Ingredients

2 Tablespoons vegetable oil

2-1/2 to 3 pounds chicken breast halves or thighs

Note: I prefer to leave the skin on but you can remove it if you are watching your caloric intake.

1/2 teaspoon sea salt

1 medium onion, chopped

2 garlic cloves, minced

A handful of golden raisins can be added but this is optional

2 Tablespoons water

1-1/2 cups sour cream (reduced fat can also be used)

3 heaping teaspoons curry powder

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

Papaya-Apricot Chutney - below

or prepared chutney

6 cups hot Basmati rice

Coriander or parsley, chopped

I prefer to use fresh Parsley as a garnish and I serve Naan on the side.

Note: 2-1/2 pounds of lamb (preferrably shoulder cut) can be substituted for the chicken. If so, you must increase the cooking time to 60 minutes or until the lamb is tender.

Directions

Heat oil in a 12-inch skillet or Dutch oven over medium heat.

Cook chicken in oil about 15 minutes, turning occasionally, until browned on all sides.

Drain fat from skillet

Sprinkle chicken with salt.

Add onion, garlic and water to chicken in skillet.

Heat to boiling.

Reduce heat.

Cover and simmer about 20 minutes or until juice of chicken is no longer pink when center of thickest pieces are pierced

Remove chicken from skillet and keep warm.

Pour liquid from skillet into bowl; skim off fat

Return 1/4 cup liquid to skillet and discard any remaining liquid.