Chicken curry casserole

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6 servings Cooking: 1 hr
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Poultry

By Food24 November 03 2009
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Ingredients (10)

1.00 kg chicken — drumsticks and thighs
sea salt and freshly ground black pepper
1.00 onion — finely chopped
2.00 apples — green, sliced
250.00 g mushrooms — sliced
10.00 ml curry powder
2.00 ml paprika
45.00 ml flour — cake
250.00 ml stock — chicken
250.00 ml cream — thick
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Method:

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.



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