This dish features curried chicken in a tomato-based sauce with a blend of spices and flavors typical of East Indian cooking.
2 tablespoons plus 1 tablespoon vegetable oil
2 chickens (3 1/2 pounds each), each cut into 8 pieces and skni removed from all but wings
2 medium onions, chopped
1 large Granny Smith apple, peeled, cored, and chopped
1 large green pepper, chopped
3 large garlic cloves, finely chopped
1 tablespoon grated, peeled fresh ginger
3 tablespoons curry powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
1 can (28 ounces) plum tomatoes in puree
14 1/2 ounces chicken broth
1/2 cup dark seedless raisins
1 teaspoon salt
1/4 cup chopped fresh parsley
1. In nonreactive 8-quart Dutch oven, heat 2 tablespoons oil over medium-high heat until very hot. Add chicken, in batches, and cook until golden brown, about 5 minutes per side. With slotted spoon, transfer the chicken pieces to bowl as they are browned.
2. Preheat oven to 350 degrees F. In same Dutch oven, heat remaining 1 teaspoon oil over medium-high heat. Add onions, apple, green pepper, garlic, and ginger; cook, stirring frequently, 2 minutes. Reduce heat to medium; cover and cook 5 minutes longer.
3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their puree, broth, raisins, salt, and chicken. Heat to boiling over high heat; boil 1 minute. Cover and place in oven. Bake 1 hour. Sprinkle with parsley.
(based on individual servings)
Total Fat: 11 g
Cholesterol: 133 mg
Sodium: 825 mg
Carbohydrates: 19 g
Protein: 43 g
Originally published in Good Housekeeping
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