Chicken Or Lamb In Curry Sauce With Chutney
From lor 17 years ago
- 40 minutes to make
- Serves 6
Here is another favourite of mine. Enjoy!
Ingredients
- 2 Tablespoons vegetable oil shopping list
- 2-1/2 to 3 pounds chicken breast halves or thighs shopping list
- Note: I prefer to leave the skin on but you can remove it if you are watching your caloric intake. shopping list
- 1/2 teaspoon sea salt shopping list
- 1 medium onion, chopped shopping list
- 2 garlic cloves, minced shopping list
- A handful of golden raisins can be added but this is optional shopping list
- 2 Tablespoons water shopping list
- 1-1/2 cups sour cream (reduced fat can also be used) shopping list
- 3 heaping teaspoons curry powder shopping list
- 1/4 teaspoon ground ginger shopping list
- 1/4 teaspoon ground cumin shopping list
- papaya-Apricot chutney - below shopping list
- or prepared chutney shopping list
- 6 cups hot basmati rice shopping list
- coriander or parsley, chopped shopping list
- I prefer to use fresh parsley as a garnish and I serve Naan on the side. shopping list
- 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. shopping list
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.
The Rating
Reviewed by 3 people-
Bookmarked,will do it with lamb.Sounds terific,Thanks for sharing...Bob
robertg
in loved it
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