Sweet Curried Chicken, Yam and Apple Stew |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My mother clipped this recipe decades ago and it has been a family favorite since. It's very flexible; you can use pork tenderloin instead of chicken thighs, sweet potatoes instead of yams, any kind of apple, most kinds of dried fruit, etc. The curry flavor is mild, add more if you like! Ingredients:
1 tablespoon butter or 1 tablespoon oil |
2 medium onions, sliced thin |
3 -4 garlic cloves, minced |
6 chicken thighs, skinless and boneless (one package, or about 1.25 lbs) |
1/4 cup flour |
2 teaspoons curry powder |
1 cinnamon stick, of about 3-4 inches |
1 teaspoon ground ginger |
1/2 teaspoon pepper, fresh coarse ground, more to taste |
2 cups chicken broth |
2 large yams (yams add a nice color) or 2 large sweet potatoes, cubed 1 inch |
2 apples, any kind will do, cubed 1 inch |
1/2 cup golden raisin (or black or currants or craisins, whatev) |
salt, to taste |
Directions:
1. Trim the chicken thighs of excess fat and yucky stuff, cut into 1-2 inch pieces.
2. Dust the chicken with the flour ( shake them up in a plastic bag).
3. Heat the butter or oil over medium high heat.
4. Saute the sliced onion 2 minutes, add the garlic and stir up.
5. Add the chicken, brown on all sides about 5 minutes.
6. Add ginger, curry, cinnamon stick and pepper, saute 2 minutes.
7. Add chicken broth, stir up any brown bits and bring to low boil.
8. Add yams and apples return to low boil then reduce heat and simmer, covered, 15 minutes or until yams are barely done.
9. Add raisins, check seasoning, and simmer 5 more minutes.
10. Serve over rice or with crusty bread.
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