Chicken in apple curry

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Chicken in apple curry

I remember, in my distant youth, when I read Gerald Darrell, his description of the life of the Darrell family on the island of Corfu, I noted the name for myself - chutney. The sauce his mother made from apples. Chutney never bothered to do it - not once, laziness prevails, but he mastered curry with apples.

Moreover, the work with apple curry is not so much, and the result is worth it.

I will say in advance - this is not a separate sauce, but a complete dish with chicken.

We take:

  • Chicken thighs or drumsticks, or legs - by the number of eaters
  • A couple of tablespoons of curry mixture
  • A couple of onions
  • A couple of apples
  • A couple of spoons of flour
  • A spoonful of tomato paste
  • 500 to 750 ml. chicken broth
  • One teaspoon of lemon juice
  • Pinch of sugar
  • Salt to taste (if you don't have enough of it in the mixture)
  • Frying oil

How we cook:

My chicken, dry it. Dissolve the butter in a frying pan and fry the chicken in it until a crust appears.

Remove the chicken from the pan.

Cut the onion and apples into small cubes (peel the apples beforehand), send all this to the fat remaining after frying the chicken. Fry until soft.

Add the tomato paste and flour, stir it all well, add the curry mixture, fill it all with broth and boil. See for yourself how much broth to use - the mixture should not turn out to be too liquid.

Then we put the chicken in the resulting sauce, warm it up and - voila!

Bon Appetit!

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