Chicken Curry

There are a few standard things we have almost weekly and this curry is one of them. It is one of the comfort foods for my clan. We started out with no red pepper involved and lots of fruit, gradually increasing the spiciness and bringing the fruit into balance with the meat.

Chicken Curry

1 small onion, chopped

3 cloves of garlic crushed

slightly less than 1/4 cup canola oil

1 Tbsp ground coriander

1 tsp ground tumeric

1 tsp ground cumin

1/2 tsp ginger

1/2 tsp black pepper

1/4 tsp red pepper(optional)

1- 2" long cinnamon stick

3 lb chicken cut in bite sized pieces (we use boneless chicken thighs)

3 tsp salt

3/4 cup water

1 tsp lemon juice

Misc. fruit (the standard for us is 2 granny smith apples and 1/2 cup golden raisins)

In a large deep skillet saute the garlic and onions and garlic in the canola oil. While that is cooking, toast the spices in your toaster oven. be careful because unattended they will in fact burst into flame. Once you start to really smell them it is time to turn the heat off. Add spices to the onions etc. and cook 3-4 min.

Rub chicken pieces with 2 tsp of salt. Add to spice mixture. Brown 10 min.cooking on all sides. Add water and remaining salt. Add fruit of choice.

Cover and cook 50 min. until chicken is tender and sauce begins to thicken. remove cover the last 5 min. Add lemon juice just before serving.

We serve ours with short grained brown rice.

We have also used mangoes or regular raisins for fruits here and the mangoes were spectacular.