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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A friend of mine from college helped me make this dish, although I was looking for something more spicier, this turned out to be very tasty. He knew I liked curries and he being from Pakistan - who better to teach me. Now every time I make this dish I remember my good friend Ahsad Khan, God rest his soul, he passed away in 94. Ingredients:
4 tablespoons vegetable oil |
2 1/2 lbs boneless chicken breasts, cut into 1 1/2-inch pieces and patted dry |
1 large onion, minced |
5 garlic cloves, minced |
1 tablespoon curry powder |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1/4 teaspoon cayenne pepper |
3 tablespoons flour |
1 lb canned whole tomatoes, chopped including the liquid |
1 1/2 cups chicken broth |
1/2 cup golden raisin |
1 small lemon, juiced and it's grated zest |
1 granny smith apple, peeled, cored, and cubed |
6 cups cooked long-grain rice, to serve curry with |
Directions:
1. In a heavy pot heat 2 tablespoons of the oil over medium high heat, add the meat in small batches and salt and pepper to taste,saute the meat until it is browned on all sides. Remove the meat to a plate. To the pot add the remaining oil and the onion and cook the onion, stirring occasionally, over medium heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over medium low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the chicken breast to the pot, add the tomatoes and their liquid, chicken broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Serve with rice.
2. To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 2 months.
3. To reheat: Thaw the curry in the refrigerator. Transfer the curry to a pot and simmer it over medium heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve with rice.
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