Chunks of chicken in a temptingly fragrant curry sauce. Fresh pured cream drizzled over the finished dish adds a cooling note.
Curry powder is increasingly used in British cuisine these days and most supermarkets stock a selection of them in vary ing strengths. Cayenne pepper used sparingly adds heat. Add mango-or peach chutney instead of apple if you prefer.
SERVES 4
350 g (12 oz) boneless chicken, skinned and diced
40 g (1 1/2 oz) plain wholemeal flour
5 ml (1 tsp) curry powder
2.5 ml (1/2 tsp) cayenne pepper
40 g (1 1/2 oz) butter
1 medium onion, skinned and chopped
450 ml (3/4 pint) fresh milk
60 ml (4 tbsp) apple chutney
100 g (4 oz) sultanas
150 ml (5 fl oz) fresh soured cream
2.5 ml (1/2 tsp) paprika
1. Toss the chicken in the flour, curry powder and cayenne pepper, shaking off any excess.
2. Melt the butter in a large saucepan and lightly fry the chicken and onion for 5 - 6 minutes, until the chicken is brown and the onion lightly coloured.
3. Stir in the remaining flour. Gradually blend in the milk, stirring continuously, until the sauce thickens, boils and is smooth.
4. Add the chutney and sultanas and simmer gently for 30 - 35 minutes, until the chicken is tender.
5. Remove the pan from the heat and drizzle with the cream. Sprinkle with the paprika and serve at once with boiled rice.
