Curried Chicken

A lot of people come to my blog looking for yet another way to make chicken. Of course it is an easy cheap meal but we want it to be nourishing, easy and something our children will eat. After all, you can’t serve them chicken fingers all the time.

Since my husband doesn’t like “spicy hot” dishes, I make my curried chicken very mild. The raisins and apples are a nice balance to the curry spice and seem to cut the heat a little. You can certainly spice it up to your taste. That’s one of the benefits of cooking it yourself. In any case, my children like this so it works for us.

I usually use boneless, skinless chicken breasts because they are easier to work with but you can also use dark meat. Feel free to adapt this to what you have on hand. If you want to use legs or thighs, you can bone and chop them after they cook and then add them back to your pan.

On a piece of wax paper, in a large plastic bag or in a shallow dish, combine
3 Tablespoons flour
1 Tablespoon curry powder
1/2 teaspoon salt

Coat the chicken with the flour mixture.

Heat about 1 Tablespoon of oil (I use olive oil) in a pan over medium heat. Add your chicken pieces and brown for about 4 minutes each side.

Add about 1 cup of water and bring to a boil. Reduce heat and simmer until chicken is done.

Remove the chicken from the pan. Add some raisins (about 1/4 cup) and an apple that you have pealed and chopped. Cook until the apple starts to soften. Take about 1 cup water or milk and add 2 Tablespoons flour to it. (I usually use the water.) Whisk it into the pan with the apples and raisins. Stir until the flour is thickened and is cooked. Salt to taste.

At this point I often chop the chicken into small chunks but you can serve it in larger pieces. Add it back into the pan with the gravy mixture. I usually serve it over rice.

There you have it. It sounds a lot harder than it is to make and smells wonderful while it cooks. I hope you enjoy it.