East-Indian Chicken Curry
8 chicken thighs, fat trimmed off
2 cups, half & half
1 cup, canned coconut milk
2 yellow onions, chopped
2 garlic cloves, minced
3 stalks celery, chopped
1/2 bunch parsley, chopped
1 lg cucumber, chopped
2 apples, chopped
3-4 tspns, curry powder
1 tspn, nutmeg
1 tspn, dry mustard
1 1/2 tspn, garlic salt
4 tbspn, flour
4 tbspns, canola oil
3 tspns, butter
Put 2 tbspns canola oil in a stock pot. Saute chicken thighs in pot over
medium heat 15 minutes, or until golden.
Add 3 cups water. Simmer for an hour.
In skillet, put 2 tbspns oil and saute onion, garlic,celery,apple. parsley, cucumber.
Melt butter in veggie mixture. Once melted, add flour to thicken.
Add mustard, nutmeg and 1/2 curry powder. Let simmer.
Take chicken from stock pot, remove from bones and set aside.
Blend veggie mixture and garlic salt into chicken stock in stock pot.
Slowly stir half & half and coconut milk into stock pot.
Add remaining curry and simmer for 30 minutes.
Add flour to thicken, if needed.
Stir in chicken, and simmer for 10 minutes.
Serve over steamed white rice.
Suggested condiments are peanuts, grated coconut, raisins and your fave chutney.
(I added a shot of Tabasco for muted fire. Yummy!)
We have enough leftover for another hearty meal or two. We can barely wait.