Chicken Curry 2

This recipe is perfect for a buffet party.

Ingredients:

1 whole chicken, put in pieces along the joints

2 onions, chopped and peeled

1 half cup celery leaves, chopped

1 sprig of parsley, chopped

Salt to taste

1 cups sliced celery

2 cups cooking apples, peeled, cored and chopped

1½ – 2 tablespoons curry powder

2 tsps plain flour, dissolved in 2 tbsp cold water

1½  tsp turmeric powder

1/2 cup fresh coconut milk

1½ tsp chilli powder

Parsley to decorate

 

Method of Preparation:

• Using a casserole dish, cover the chicken pieces in water.
• Add slices from one of the onions to the casserole together with the celery leaves and a sprigs of parsley.
• Simmer gently until chicken pieces are cooked.  This may take 45 minutes.
• Season with salt.
• Remove the chicken pieces but without discarding the broth.
• Bring the broth to a boil.
• Add the remaining chopped onion and the chopped cooking apples to the pan.
• Cover the casserole and lower down the heat and let it simmer until the vegetables have softened.
• Return the chicken pieces, add more water to ensure that all the pieces are submerged in liquid.
• Add the curry powder, turmeric, chilli powder and stir in the flour batter.
• Simmer for another 5 minutes.
• Adjust the seasoning with salt.

Serve the chicken curry with a good drizzling of fresh coconut milk  and decorate with sprig of parsley.  Don’t forget to serve with the curry heaps of freshly boiled rice.

Enjoy!