Curried Chicken

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Chicken - cut into 10 pieces
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
2 teaspoons	10ml	Garlic cloves - chopped
2 tablespoons	30ml	Curry powder
1		Bay leaf
1 cup	237ml	Apple - cubed
1/2 cup	73g / 2.6oz	Banana - diced
1 tablespoon	15ml	Tomato paste
1 1/2 cups	355ml	Chicken broth - fresh or canned
1/2 cup	118ml	Yogurt - drained thru a sieve
4 teaspoons	20ml	Fresh coriander - chopped
		Black pepper - freshly ground, to taste
		Salt - to taste

Recipe Instructions

Sprinkle the chicken pieces with salt and pepper. Heat the oil in a heavy skillet and add the chicken pieces, skin side down. Cook until golden on one side, about 5 minutes. Brown the other side. Drain the fat. Add the onions, celery, garlic, and curry powder. Cook briefly, stirring, until the onions are wilted. Add the bay leaf, apple, and banana. Cook for 5 minutes, stirring. Add the tomato paste and chicken broth, stir to blend, cover and simmer for 15 minutes or until chicken is tender. Remove the chicken pieces, place the sauce in the container of a food processor and blend to a coarse texture. Reheat, add the yogurt, and blend well. Add the chicken pieces. Bring to a simmer and serve hot, garnished with coriander.

Source:
PIERRE FRANEY'S COOKING IN AMERICA by Pierre Franey (c) 1992 Alfred A. Knopf, Inc., New York - 392 pages - $25.00 As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

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