Wednesday, 15 May 2013

Chicken Curry with Molasses


4 Chicken thighs or Quorn if making this dish vegetarian
1.1/2 ozs. Plain Flour
salt and pepper
1 oz. butter
2-3 tablespns. olive or sunflower oil
2 white onions - peeled and chopped
2 tablsps. Madras Curry Powder
3/4pt. stock or water
1 tablspn. lemon juice
1 tablspn.  nice fruity chutney
2 tablspns. Black Treacle (Molasses) - pour hot water onto the spoon first, for ease)
1 cooking or dessert apple - cored and chopped (no need to peel)
A handful of Sultanas
1 tablspn. tomato puree or ketchup

1. Gently saute the onions in the butter and oil.

2. Toss the chicken or Quorn in seasoned flour and add to the onions.  Fry gently until browned.

3. Blend in any surplus flour and add the curry powder.  Cook for a few minutes blending together.

4. Stir in the liquid and remaining ingredients and bring gently to the boil, cover and simmer for approx. 40 mins.  (test the chicken to see it's cooked through.)
Serve with boiled rice steamed.

This does keep pretty well in the fridge for a few days but think it is best on the first day.

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