Chicken Curry - MS Word document for dowloading
Serves 4
You can make this as mild or as hot as you like. You can also use beef, lamb or pork if you prefer and adapt the cooking time accordingly.
I had expected to be home quite early tonight, in time to reheat this and make a Fresh Fruit Salad. As it was a really miserable morning, pouring with rain, I decided to put the curry in the oven, and set the automatic timer. I had soaked the ingredients for a dried fruit salad overnight, so that it could cook at the same time as the curry and be ready for tomorrow, when I know I will be late home. I had this vision of being really relaxed, with the cooking well under control!
It didn’t work out like that! An unexpected meeting meant that I was really late. How grateful I was for a little forward planning and a hot meal within minutes of getting home. We ate the dried fruit salad tonight, as well! By the way, read the label on the dried fruit salad packet. I was very surprised to see that the one I had been thinking of buying in one Health Food shop had sulphur in it as a preservative!
5 minutes pre-cooking preparation
1-2 hours to cook, depending on the size of chicken pieces used and the type of casserole dish. I usually use jumbo chicken legs and cook these in a covered Le Creuset casserole dish for two to two and a half hours on the bottom shelf of the oven, as I am cooking the Sunday roast. Store in the fridge, until ready to re heat. Allow one hour for this at 180C or Gas Mark 4. Read more »
apples, bananas, beef, chicken, chicken pieces, chutney, coconut, cornflour, curry, curry paste, curry powder, dried fruit, fruit salad, lamb, Main Dishes, pork, salad, sultanas, tomato puree, tomatoes
