Curry Chicken

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A friend of mine from college helped me make this dish, although i was looking for something more spicier, this turned out to be very tasty. He knew i liked curries and he being from pakistan - who better to teach me. Now every time i make this dish i remember my good friend ahsad khan, god rest his soul, he passed away in 94.

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Steps

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In a heavy pot heat 2 tablespoons of the oil over medium high heat , add the meat in small batches and salt and pepper to taste , saute the meat until it is browned on all sides.

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Remove the meat to a plate.

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To the pot add the remaining oil and the onion and cook the onion , stirring occasionally , over medium heat for 5 minutes.

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Add the garlic , curry powder , coriander , cumin , ginger , and cayenne and cook the mixture over medium low heat , stirring , for 1 minute.

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Add the flour and cook the mixture , stirring , for 2 minutes.

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Return the chicken breast to the pot , add the tomatoes and their liquid , chicken broth , raisins , lemon juice and zest , and salt and pepper to taste , bring the liquid to a boil , stirring , and simmer the curry , covered , for 1 1 / 2 hours.

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Add the apple and simmer the curry , covered , for 30 minutes more , or until the meat is tender.

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Serve with rice.

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To freeze: let the curry cool to room temperature , transfer it to a freezer container with .

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Ingredients

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vegetable oil, boneless chicken breasts, onion, garlic cloves, curry powder, ground coriander, ground cumin, ground ginger, cayenne pepper, flour, canned whole tomatoes, chicken broth, golden raisin, lemon, granny smith apple, cooked long-grain rice