Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 Tbsp. vegetable oil
- 3 Tbsp. salted butter a (3 1/2 lb.) chicken, cut into serving pcs
- 2 x ribs celery minced fine
- 1 lrg onion minced fine
- 2 x garlic cloves chopped
- 2 x Granny Smith apples
- 1 x red bell pepper minced
- 1 Tbsp. curry pwdr
- 1/2 tsp cinnamon
- 1/2 tsp grnd cumin
- 2 Tbsp. all-purpose flour
- 2 c. chicken broth finely minced fresh parsley leaves for garnish steamed rice (recipe follows) as an accompaniment
- 1 Tbsp. salt
- 2 c. unconverted long-grain rice apple ginger chutney as an accompaniment
Direcciones
- In a flameproof casserole heat the oil and 1 Tbsp. of the butter over moderately high heat till 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 in the remaining 2 Tbsp. butter, and in it cook the celery, the onion, and the garlic
- over moderately low heat, stirring occasionally, till vegetables are softened. Add in the apples, cored and minced, and cook the mix, stirring occasionally, for 5 min. Add in the bell pepper, the curry pwdr, the cinnamon, and the cumin and cook the mix, stirring, for 1 minute. Stir in the flour and cook the mix over moderate heat, stirring, for 3 min. Add in the broth and the chicken with any juices which have accumulated on the plate, bring the liquid to a boil, and cook the chicken mix, covered, at a bare simmer for 15 to 20 min, or possibly till the chicken is cooked through and tender. Transfer the chicken with a slotted spoon o a serving plate, boil the vegetable mix, stirring, for 3 to 5 min, or possibly till 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 qts water to a boil with the salt.
- Sprinkle in the rice, stirring till the water returns to a boil, and boil it for 10 min. 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 min, or possibly till it is fluffy and dry.
- Makes about 6 c..
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1221g | |
| Calories 937 | |
| Calories from Fat 569 | 61% |
| Total Fat 64.63g | 81% |
| Saturated Fat 24.45g | 98% |
| Trans Fat 0.7g | |
| Cholesterol 92mg | 31% |
| Sodium 8045mg | 335% |
| Potassium 1488mg | 43% |
| Total Carbs 86.6g | 23% |
| Dietary Fiber 18.7g | 62% |
| Sugars 45.51g | 30% |
| Protein 11.87g | 19% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
