Creamed chicken curry

2 servings Prep: 10 mins, Cooking: 25 mins
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Leftover roast chicken? Why not use it to make a deliciously creamy curry.

By Food24 May 23 2012
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Ingredients (14)

1/2 onion — finely chopped
1 garlic — cloves, grated
oil — and butter, for frying
1/2 apples — peeled and chopped
1 tsp cornflour
1 tsp curry powder — extra hot
1 tsp coriander — ground
1/2 tsp turmeric
1/2 tsp sugar
250 ml stock — chicken
160 g chicken — cooked, shredded
1/4 cup raisins
freshly ground black pepper — to taste
100 ml cream
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Method:

Gently fry the chopped onions in the butter and oil, when softened add the garlic.

Then add the apples, flour, curry powder, coriander, turmeric, and the sugar.

Stir until they are all incorporated.

Add the stock and simmer gently for 10 minutes.

Add the chicken and the raisins and simmer for 5 minutes.

Add black pepper to taste, I don’t use salt if I’ve used a stock cube.

Finally add the cream and heat through.

Reprinted with permission of Sous Chef. To see more recipes, click here.



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