Ingredients
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2 tablespoons olive oil
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3 tablespoons butter
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3 lbs chicken, cut into serving pieces
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2 celery ribs, chopped fine
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1 large onion, chopped fine
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2 cloves garlic, minced
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2 granny smith apples, cored and chopped
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1 red bell pepper, chopped
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1 tablespoon curry powder (or to taste)
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1/2 teaspoon cinnamon
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1/2 teaspoon cumin
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2 tablespoons all-purpose flour
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2 cups chicken broth
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finely chopped fresh parsley
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cooked basmati rice
Instructions
- Heat oil and 1 tblsp butter over moderately-high heat until foam subsides.
- Brown chicken, patted dry and seasoned with salt; transfer to a plate with a slotted spoon.
- Pour off fat from casserole, add remaining 2 tblsps butter and cook celery, onion and garlic over moderately-low heat, until softened.
- Add apples and cook 5 minutes.
- Add bell pepper, curry, cinnamon and cumin and cook 1 minutes.
- Stir in flour and cook over moderate heat 3 minutes.
- Add broth and chicken and cook, covered and at a bare simmer, 15-20 minutes, or until chicken is cooked and tender.
- Transfer chicken to a plate with a slotted spoon.
- Boil sauce 3-5 minutes, or until thickened slightly, and season.
- Pour sauce over chicken and sprinkle with parsley.