Chicken curry casserole

Recipe from: 5/1/1997 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 1
    kg
    chicken drumsticks and thighs
  • salt and freshly ground black pepper
  • 1
    onion, finely chopped
  • 2
    green apples, sliced
  • 250
    g
    fresh mushrooms, sliced
  • 10
    ml
    curry powder
  • 2
    ml
    paprika
  • 45
    ml
    cake flour
  • 250
    ml
    chicken stock
  • 250
    ml
    thick cream
 

Method

1 hr
 
Preheat the oven to 180ºC (350ºF). Spray an oven dish with non-stick spray. Season the chicken pieces with salt and pepper and fry in oil until brown. Arrange in the oven dish. Sauté the onion until glossy and add the apple and mushrooms. Stir-fry until brown. Reduce the heat and add the curry powder, paprika and flour. Heat for one minute while stirring continuously. Stir in the stock and bring to the boil. Remove from the heat and stir in the cream. Pour the sauce over the chicken pieces, cover and bake for one hour or until the chicken is done. Serve with a salad. Serves 6.
 

Read more on: poultry  |  bake
 

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