| Cuisine: French | Type: Main Course | Serves: 2-4 |
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Source:
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60-Minute Gourmet (NYT) Pierre Franey |
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Attributes:
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Quick and Easy |
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Comments:
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This will give your house a nice Indian curry smell! |
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Serving Suggestions:
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Can pair with a salad, if desired. |
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Ingredients:
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1 small chicken, cut into pieces Salt and freshly ground black pepper 1 tbs. butter 3/4 cup finely chopped onion 1/2 cup finely chopped celery 1 tsp. finely minced garlic 2 tbs. curry powder 1 bay leaf 1 cup apples cut into small cubes 1/3 cup finely diced banana 2 tsp. tomato paste 1-1/2 cups chicken broth 1/2 cup heavy cream |
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Instructions:
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1. Sprinkle chicken with salt and pepper 2. Heat butter in a heavy skillet and add the chicken pieces skin side down. Cook until golden on one side, about 5 minutes, and add the onion, celery and garlic. Cook briefly and sprinkle with curry powder. Add the bay leaf, apples and banana. Cook about 5 minutes and add the tomato paste, stir it around. Add the chicken broth and stir to blend. Cover and cook 15 minutes or until the chicken is done and tender. (A larger chicken may take more time.) 3. Remove the chicken pieces. Strain the sauce through a fine sieve, pushing to extract as much of the solids as possible. Heat and add the cream. Return the chicken to the sauce, bring to the boil and serve hot with rice. |
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2015-09-19