Chicken Recipes

QUICK CHICKEN CURRY

Curry powder can be bought in three different strengths — mild, medium and hot. Use the type you prefer to suit your taste.

INGREDIENTS
8 chicken legs (thighs and drumsticks)
2 tablespoons vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed
1 tablespoon curry powder
1 tablespoon all-purpose flour
1/4 cups homemade or canned chicken stock
1 beefsteak tomato
1 tablespoon mango chutney
1 tablespoon lemon juice
salt and black pepper

SERVES 4

1. Cut the chicken legs in half. Heat the oil in a large flameproof casserole and brown the chicken pieces on all sides. Remove and keep warm.

2. Add the onion and crushed garlic to the casserole and cook until soft. Add the curry powder and cook gently for 2 minutes.

3. Add the flour, and gradually blend in the chicken stock and the seasoning.

4. Bring to a boil, replace the chicken pieces, cover and simmer for 20—30 minutes, or until tender and cooked through.

5. Blanch the tomato in boiling water for 45 seconds, then run it under cold water to loosen the skin. Peel and cut into small cubes.

6. Add to the chicken, with the mango chutney and lemon juice. Heat through gently and adjust the seasoning to taste.