chicken curry fast

Name: Chicken curry fast
Prep time: 10 min
Cook time: 35 min
Cuisine: Indian
Ingredients: ## CURRY; 6 - bone in skin on chicken breasts; A few tablespoon(s) curry powder ( enough to coat breasts); 2 tablespoon(s) butter; 1 - large onion diced; 2 - granny smith apples diced; 1 cup(s) apple brandy; 2 to 3 cup(s) chicken stock; 2 tablespoon(s) brown sugar; 3/4 cup(s) coconut cream, unsweetened; 1 1/2 cup(s) cream or half and half; - salt and pepper to taste; - paste of 1/2 cup ap flour and 1/2 cup softened butter; ## FRUIT AND NUT RICE PILOFF; 1 cup(s) white basmati rice; 2 cup(s) chicken stock; 1/2 cup(s) raisins; 3 tablespoon(s) ground almonds; 1/4 cup(s) coconut cream; 1/2 cup(s) coconut grated; 1 teaspoon(s) dried parsley; 1 clove(s) garlic grated

(1 RATING)

32 Pinches 3 Photos

Mercy T

Savannah, GA

Updated on Mar 11, 2013

My chicken curry has always been an all day deal. A whole chicken in the crock pot. The flavor was good but the meat was a little rubbery. After an over night marinade this version is 45 minutes from fridge to table. SO tender!

Rate

prep time 10 Min

cook time 35 Min

method Bake

yield

Ingredients

CURRY
6 - bone in skin on chicken breasts
A few tablespoon curry powder ( enough to coat breasts)
2 tablespoons butter
1 - large onion diced
2 - granny smith apples diced
1 cup apple brandy
2 to 3 cups chicken stock
2 tablespoons brown sugar
3/4 cup coconut cream, unsweetened
1 1/2 cups cream or half and half
- salt and pepper to taste
- paste of 1/2 cup ap flour and 1/2 cup softened butter
FRUIT AND NUT RICE PILOFF
1 cup white basmati rice
2 cups chicken stock
1/2 cup raisins
3 tablespoons ground almonds
1/4 cup coconut cream
1/2 cup coconut grated
1 teaspoon dried parsley
1 clove garlic grated

How To Make chicken curry fast

Step 1

For Curry: in a large bowl place chicken breasts. sprinkle with curry powder until lightly coated. cover bowl and refrigerate overnight.

Step 2

on day of meal preheat oven. To a dutch oven add butter. melt.
Step 3

Add all but the cream, coconut cream and flour paste of the remaining ingredients and bring to a boil.
Step 4

once boiling slide into a preheated 350 degree oven. bake for 35 to 40 minutes
Step 5

Remove from oven and take chicken out to cool.
Step 6

While meat cools, Bring the sauce in the dutch oven back to a boil. whisk in 1/2 flour and butter mixture.
Step 7

Turn down to a simmer. Simmer until thickened. about 5 minutes. If this is not thick enough add rest of flour mix and simmer again. set aside
Step 8

Remove bones and skin from cooled chicken. chop into 1 inch pieces. Return to sauce. Stir in coconut cream and cream
Step 9

For Rice: In a 5 cup sauce pan add all ingredients except coconut. Cook according to package directions.
Step 10

Stir in coconut.
Step 11

Serve warm. Spoon curry over rice. top with toasted coconut and almonds to garnish if you wish.
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