| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
3-pound chicken |
|
|
Salt to taste |
|
|
Freshly ground pepper to taste |
| 2 |
tb |
Butter |
| 3/4 |
c |
Onion; finely chopped |
| 1/2 |
c |
Celery; finely chopped |
| 1 |
ts |
Garlic; finely minced |
| 2 |
tb |
Curry powder |
| 1 |
|
Bay leaf |
| 1 |
c |
Apples; cubed |
| 1/3 |
|
Banana; finely diced |
| 2 |
ts |
Tomato paste |
| 1 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
Sprinkle the chicken pieces with salt and pepper. Heat the butter in a
heavy skillet and add the chicken pieces, skin side down. Cook until golden
on one side, about 5 minutes, and add the onion, ceery, and garlic. Cook
briefly and sprinkle with curry powder. Add the bay leaf, apples and
bananas. Cook about 5 minutes and add the tomato paste, stirring it around.
Add the chicken broth and stir to blend. Cover and cook 15 minutes longer
or until chicken is tender. Remove the chicken pieces. Strain the sauce
through a sieve, pushing to extract as much of the solids as possible.
Reheat and add the cream. Return the chicken to the sauce, bring to a boil
and serve hot with rice.
Recipe by: Pierre Franey
Posted to recipelu-digest Volume 01 Number 170 by Dogface44@aol.com on Oct
27, 1997
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