[edit] Ingredients
1 |
(3-4 lb.) fryer, cut up and skinned |
¼ |
c. lemon juice |
2 |
tbsp. honey |
2 |
c. water |
1 |
|
2 |
|
1 |
med. onion, minced |
¼ |
c. olive oil |
2 |
tbsp. flour |
2 |
tbsp. curry powder |
½ |
tsp. cinnamon |
¼ |
tsp. nutmeg |
¾ |
c. diced apples |
¾ |
c. raisins |
1 |
tsp. honey |
¾ |
c. plain yogurt, room temperature |
2 |
tbsp. lemon juice |
[edit] Preparation
Step 1 |
Marinate chicken in 1/4 cup lemon juice and 2 tablespoons honey for 1 hour. Remove chicken from marinade. Simmer in water and bay leaf for 30 minutes, turning several times. Remove chicken; reserve broth. In skillet saute garlic and onion in olive oil. Add flour, curry powder, cinnamon and nutmeg; stir constantly until flour starts to brown. Stir in 1 1/2 cups of the reserved chicken broth, stirring until smooth. Add apples, raisins, 1 teaspoon honey, and chicken. Simmer 5 minutes. Add more chicken broth if sauce becomes to thick. Remove from heat. Stir in yogurt and 2 tablespoons lemon juice. Serve over rice. Yield 4-6 servings. |
[edit] About Florida House Indian Chicken
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