Description
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.
Ingredients
- 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
Instructions
- 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
- Remove the meat to a plate
- To the pot add the remaining oil and the onion and cook the onion, stirring occasionally, over medium heat for 5 minutes
- Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over medium low heat, stirring, for 1 minute
- Add the flour and cook the mixture, stirring, for 2 minutes
- 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
- Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender
- Serve with rice
- To freeze: let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 2 months
- To reheat: thaw the curry in the refrigerator
- Transfer the curry to a pot and simmer it over medium heat, covered, stirring occasionally, for 15 minutes, or until it is heated through
- Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste
- Serve with rice