Thursday, 24 January 2008

West Indian Chicken (or Quorn) Curry

(try with Quorn for veggie option)

4 chicken thighs (or more) ……………..

1.1/2ozs. Plain flour, seasoning

1 oz. butter and few tablespoons (?) sunflower oil.

2 white onions chopped

2 tbl. Madras curry powder

3/4pt. water or stock

1 tbl. lemon juice

1 tbl. Chutney

2 tbls. Black treacle (Molasses)

1 cooking (or dessert will do) apple – chopped

Handful of sultanas

1 tbl. Tomato puree or ketchup

Toss chicken or quorn in seasoned flour and sauté with the onions till browned in the oil and butter.

Blend in any surplus flour and add the curry powder.

Cook for a few minutes to blend together.

Stir in liquid and remaining ingredients.

Bring gently to boil, cover and simmer for approx. 40 mins.

(Very Yummy! and keeps well in fridge for several days).

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