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Chicken Or Lamb In Curry Sauce With Chutney Recipe

Ingredients

How to make it

  • 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.
  • Stir in sour cream, curry powder, ginger and cumin.
  • Heat stirring constantly, until hot.
  • Pour sauce over chicken.
  • Serve chicken or lamb with Papaya-Apricot Chutney and Basmati rice
  • Papaya or Mango - Apricot Chuteny:
  • Note: I prefer Mango and Apricot
  • 2 ripe medium sized papayas/mangos (1 pound each)
  • Peel papayas/mangos and cut in half.
  • Scoop out seeds from the papaya or pit the mango.
  • Note: I sometimes add 2 apples, peeled and chopped and a squeeze of fresh lemon.
  • Dice the fruit and add approximately 5-6 chopped/diced apricots or you can add 3 Tbsps. of apricot preserves.
  • Place in saucepan and gently warm.
  • Serve as a condiment with the curried chicken or lamb.

Reviews & Comments 3

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  • AnnMaria 13 years ago
    Can anyone tell me how much ingredients that i would use to make this for 100 people.
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  • AnnMaria 13 years ago
    What would i do to make this curry sauce for 100 people?
    Was this review helpful? Yes Flag
    " It was excellent "
    robertg ate it and said...
    Bookmarked,will do it with lamb.Sounds terific,Thanks for sharing...Bob
    Was this review helpful? Yes Flag

The Cook

lor Toronto, Canada

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