Chicken Curry

History: My father who was a lover of amateur chef and strong flavors including flavors of curry base. Often in my house were tasted dishes whose main ingredient was the curry. Also when we ate Chinese food, there were always orders chicken curry, so very early in my life and had a predilection for these Middle Eastern dishes. In particular I have in mind a curry chicken I ate in a restaurant in Altamira, near Caracas, Venezuela, 20 years ago. Since then memorize the ingredients of that recipe and prepare it at home regularly with variations. Ingredients: 3 pounds chicken into pieces. (Thigh on thigh, breasts and wings) 2 tablespoons oil. Chicken stir-fry 1 to 2 onions, cut into strips (julienne) 2 stalks celery, cut into rings 1 teaspoon curry powder 5 cloves of garlic minced 2 tablespoons white wheat flour 1 ½ cups chicken broth 2 green apples cut into small cubes shucked or scratched. 2 carrots cut into 1 ½ inch, and these in turn in half 2 large white potatoes, peeled and cut into 1 ½ inches.

1 large zucchini cut into 1 ½ inches. Salt and pepper to taste

Preparation: Wash chicken, remove skin and visible fat .. Heat half the oil in a skillet over medium heat, fry the chicken in batches, until crisp and let drain on paper towels. In the same pan, add the remaining oil and saute strips of onion and celery until soft. Add the garlic, curry powder and flour, stir until the mixture has absorbed the liquid and become grainy. Remove from heat. Add the chicken broth gradually, stirring constantly, until mixture is homogeneous. Add chicken, potatoes and carrots, cover and let simmer, stirring occasionally, for 20 minutes. Add apples and zucchini; let simmer for 15 minutes or until chicken is tender Presentation: Serve with white rice. Optionally, you can optionally add ¼ pound of raisins Another variant that enriches the recipe is to add ½ cup heavy cream or coconut milk juliopena@dalilasgourmet.com Write to or contact us at our website: www.dalilasgourmet.com

...