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Chicken Curry with Green Apple

Source: Casual Cuisines of the World - Bistro
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Active Time:  40 Minutes
Total Time:  40 Minutes
  Serves 4
When curry powder was introduced in France by spice traders in the 18th century, French cooks began to experiment with the highly versatile mix of as many as 10 different ground spices. Curry powders vary slightly from region to region; this recipe calls for a Madras blend, which is one of the best. Serve this quick-to-assemble stew with basmati rice and cold beer.
RECIPE INGREDIENTS
1 chicken, about 3 lb
3 tablespoons olive oil
1 white onion, chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 cup dry white wine
1 teaspoon Madras curry powder
2 cups veal stock or chicken stock
1 Granny Smith or other tart green apple, peeled, cored and coarsely chopped
Other necessary recipes:
Veal Stock Chicken Stock
Chicken Curry with Green Apple Recipe at Cooking.com
DIRECTIONS
Cut the chicken into 8 serving pieces, discarding the wing tips and the tail.


In a large sauté pan over high heat, warm 2 tablespoons of the olive oil. Add the chicken pieces and brown on all sides, 2-3 minutes. Add the onion, carrot and celery, reduce the heat to medium-high and sauté until the vegetables are golden brown, about 2 minutes longer. Add the white wine and cook until the liquid evaporates, 5-8 minutes.


Stir in the curry powder and the veal or chicken stock; bring to a boil. Reduce the heat to medium and simmer, uncovered, until the chicken is cooked through when pierced with a knife, 8-10 minutes longer. Season to taste with salt and pepper.


Transfer the chicken to a serving dish and cover to keep warm. Continue to simmer the sauce over medium heat until reduced by half, 5-8 minutes longer.


Meanwhile, in a small sauté pan over medium-high heat, warm the remaining 1 tablespoon olive oil. Add the apple and sauté until tender but firm, 1-2 minutes. Pour the cooked apple over the chicken.


Strain the reduced sauce through a fine-mesh sieve into a clean container; discard the contents of the sieve.


Pour the sauce over the chicken and apple and serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 575
Fat. Total: 34g
Fiber: 2g
Carbohydrates, Total: 10g
Sodium: 233mg
% Cal. from Fat: 53%
Cholesterol: 134mg
Protein: 46g
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