Delicious Curried Chicken
Instructions:
Indian cooking is known for its exotic spices. This recipe
uses the spice blend known as curry powder that was
developed outside of India to re-create the flavors of
Indian foods for the British after they left India.
8 chicken thighs
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 celery ribs
1 Granny Smith apple
1 medium onion
1 garlic clove
2 tablespoons olive oil
1 141⁄2-ounce can diced
tomatoes
1 tablespoon curry powder
1⁄2 teaspoon cinnamon
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
- Sprinkle the chicken thighs with salt and pepper.
- Wash the celery and apple and pat dry with paper towels.
- On a cutting board, slice the celery lengthwise into 2 pieces. Slice into 1⁄4-inch slices.
- Remove the papery skin from the onion. Cut the onion in half. With the flat sides down, cut the onion into small pieces.
- Peel the apple. Cut the apple in half. Remove the core. Then lay flat and slice into 1⁄4-inch slices.
- Peel the papery skin off the garlic clove. Slice the garlic with a paring knife.
- Preheat a large frying pan or Dutch oven on medium heat for 2 minutes. Add 1 tablespoon of the olive oil. Add the chicken and cook for 6 minutes on each side until golden brown. Remove the chicken from the pot. Add the remaining 1 tablespoon of olive oil to the frying pan. Once hot, add the celery, onion, apple, and garlic. Stir with a wooden spoon for 2 to 3 minutes until tender.
- Return the chicken to the frying pan. Add the diced tomatoes, curry powder, cinnamon, flour, and chicken broth. Stir together.
- Cover and simmer on low for 1 hour. Serve immediately.