I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Friday, August 19, 2011

Fran's Chicken Curry

5 Tb butter
1 apple, peeled, cored, sliced thin
3 small onions, chopped

1 can grated coconut
1 C evaporated milk

2-2 1/2 pounds chicken pieces

1 can chicken soup
1 can tomato soup
salt/pepper
3 Tb (heaping) curry powder

3/4 C seedless raisins
3 Tb chutney

2 Tb soft butter
2 Tb flour

9 oz can pineapple, cut up

Put first group in a frying pan and cook about 6 minutes until soft.
Soak coconut in milk.
Rinse and dry chicken pieces.
Add to frying pan and brown all sides, about 15 minutes
Add next group to frying pan along with coconut mixture and simmer 20-30 minutes.
Mix butter and flour together and add to pan to thicken the sauce.  Simmer 5 minutes.
Add pineapple, let come to a boil and serve over lots of rice.

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