Indian Chicken Curry
Bananas, raisins and peanuts sweeten this chicken curry
Preparation time: 10 to 15 minutes
Microwaving time: 19 to 21 minutes
Standing time: 3 minutes
Fragrant but mild, this bright curry sauce combines curry powder and ginger with bits of onion and sweet apple. Serve chicken and sauce with hot cooked rice and a trio of condiments.
2 tablespoons butter or margarine
1/2 cup each chopped onion and finely chopped Golden Delicious apple
2 tablespoons all-purpose flour
2 1/2 teaspoons curry powder
1/4 teaspoon ground ginger
1 teaspoon sugar
1/2 cup each milk and regular-strength chicken broth
1 teaspoon lemon juice
2 whole chicken legs, thighs attached (about 11/4 lbs. total), skinned
About 1 1/2 cups hot cooked rice
2 tablespoons each salted roasted peanuts and raisins
1/2 banana, sliced
Place butter in a 9-inch square microwave-safe baking dish. Microwave, uncovered, on HIGH (100%) for about 35 seconds or until butter is melted. Add onion and apple; stir to coat with butter. Then microwave, uncovered, on HIGH (100%) for 5 minutes, stirring after 2 1/2 minutes.
Stir in flour, curry powder, ginger, and sugar. Microwave, uncovered, on HIGH (100%) for 1 minute or until bubbly. Gradually stir in milk and broth to make a smooth sauce. Stir in lemon juice.
Rinse chicken and pat dry; add to sauce and turn to coat. Arrange chicken with thighs toward outside of dish. Cover and microwave on HIGH (100%) for 7 minutes, giving dish a half-turn after 3 1/2 minutes. Turn chicken to bring uncooked portions to outside of dish; spoon sauce over chicken. Cover and microwave on HIGH (100%) for 5 to 7 minutes, giving dish a half-turn after 3 minutes. Let stand, covered, for 3 minutes. Meat near thighbone should no longer be pink; cut to test.
To serve, mound half the rice on each of 2 dinner plates. Top each mound with a piece of chicken, half the sauce, and equal portions of peanuts, raisins, and banana slices. Makes 2 servings.
Per serving: 717 calories, 44 g protein, 79 g carbohydrates, 26 g total fat, 169 mg cholesterol, 619 mg sodium
