Thursday, December 01, 2005

Chicken Curry (Western Style)

The regional cooking in India is as diverse as the cooking in Europe or the Americas. This is a western style "curry" that you would would rarely find in India, if at all, maybe at some of the hotels dining rooms there. It is an easy, tasty chicken curry that brings to you the taste of Indian cooking but without requiring you to purchase, grind and blend all of the Indian spices. You can use one of the mango chutneys you can purchase in the imported food section of your grocery store.

6 to 8 servings

2 tablespoons vegetable oil
2 1/2 to 3 pound chicken, cut-up
1 teaspoon salt
1 medium onion, chopped
2 tablespoons water
1 cup sour cream
2 teaspoon curry powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
Mango Chutney
Hot cooked rice

Heat oil in 12 inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet. Sprinkle chicken with salt, onion and water. Cover and simmer until thickest pieces of chicken are done, 30 to 40 minutes.
Remove chicken from skillet; keep warm. Pour liquid from skillet into bowl; skim fat. Return 1/4 cup liquid to skillet; stir in sour cream, curry powder, ginger, and cumin. Heat, stirring constantly, just until hot. Pour sauce over chicken. Serve chicken with Mango Chutney and rice.

Mango Chutney

1 mango (1 pound, coarsely chopped)
1 cup golden raisins
1 cup packed brown sugar
3/4 cup vinegar
1 jar (27/8 ounces) crystallized ginger, finely chopped
1 clove garlic, chopped
1 teaspoon salt

Heat all ingredients to boil, reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.

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