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Harriet's Chicken Curry

Harriet and Howard love that taste of curries all the way from India to London to Cambridge and now Cape Cod. You can adjust spice level, but keep some yogurt and nan nearby.

Prep
Cook
Serves 4people
Ingredients
1
Chicken (equivalent - i.e. 4 skinless breasts
1
Large Onion
1
Celery Stalk
1
Garlic clove
2
tbls Curry Powder
1
tsp Cumin
1
Bay leaf
1/4
tsp Thyme
1
tsp Grated Fresh Ginger (or ground)
1/2
tsp Tumeric
2
shakes Cinnamon
1
Apple (pealed & diced)
2
tbls Major Greys Chutney
2
handfuls Golden Raisins
Directions
1.
Saute Onion, Garlic, Celery in butter
2.
When Onions are soft, sprinkle some spices over them and remove from pan
3.
If using skinless, boneless Chicken, cut into smaller pieces and Salt & Pepper, Curry Powder on both sides
4.
Saute Chicken in Butter until golden brown on both sides
5.
Add Onion mixture and other remaining ingredients
6.
Cover Chicken with Chicken Broth or Water and bring to simmer
7.
Cover pan, and cook for 30 minutes
8.
Serve with Basmati Rice (or preference) and side plates of Chutney, Peanuts, Hard Boiled Egg or whatever pickles/relishes you like. Yogurt is good to cut if you added hot chili or curry powder

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