INGREDIENTS

INSTRUCTIONS

FOR STEAMED RICE
In a flameproof casserole heat the oil and 1 tablespoon of the butter
over moderately high heat until the foam subsides, in it brown the
chicken, patted dry and seasoned with salt, and transfer the chicken
with a slotted spoon to a plate. Pour off the fat from the casserole,
add the remaining 2 tablespoons butter, and in it cook the celery,
the onion, and the garlic over moderately low heat, stirring
occasionally, until vegetables are softened. Add the apples, cored
and chopped, and cook the mixture, stirring occasionally, for 5
minutes. Add the bell pepper, the curry powder, the cinnamon, and the
cumin and cook the mixture, stirring, for 1 minute. Stir in the flour
and cook the mixture over moderate heat, stirring, for 3 minutes. Add
the broth and the chicken with any juices that have accumulated on
the plate, bring the liquid to a boil, and cook the chicken mixture,
covered, at a bare simmer for 15 to 20 minutes, or until the chicken
is cooked through and tender. Transfer the chicken with a slotted
spoon o a serving plate, boil the vegetable mixture, stirring, for 3
to 5 minutes, or until it is thickened slightly, and season the sauce
with salt and pepper. Pour the sauce over the chicken and top it with
the parsley. Serve the curry with the rice and the chutney.
To make steamed rice:
In a large saucepan bring 5 quarts water to a boil with the salt.
Sprinkle in the rice, stirring until the water returns to a boil, and
boil it for 10 minutes. Drain the rice in a large colander and rinse
it. Set the colander over a large saucepan of boiling water and steam
the rice, covered with a kitchen towel and the lid, for 15 minutes,
or until it is fluffy and dry.
Makes about 6 cups.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God makes it, we mess it”