For 4 people:
¤ 1 large chicken farm
¤ 1 apple (Granny Smith recommended)
¤ 1 lemon
¤ 4 tomatoes
¤ 1 onion
¤ 1 clove garlic
¤ A little oil of olive
¤ 1 teaspoon concentrated tomato
¤ 1 small sugar
¤ 1 cube chicken stock diluted in 1.5 glass of water
¤ 2 tablespoons curry powder (Madras)
¤ 2 teaspoons cinnamon
¤ Salt , pepper
¤ a little grated nutmeg
¤ A sugar
¤ 2 tablespoons cream
Preparation time: 45 minutes
Cooking time: 45 minutes
Rest: 0 minutes
Total time: 90 minutes
Preparing Chicken Curry:
1 Cut the chicken into pieces (wings, drumsticks, thighs, fat, white or 8 bits). Chop the onion and the garlic, cut the apple into small pieces and sprinkle a little lemon juice to prevent it from darkening. Peel, seed and detail the tomatoes into small pieces.
2 In a saucepan, blondir unpeu onion in olive oil, add the garlic, brown chicken pieces on all sides. Add the apple pieces and leave a few minutes. Once a colorful chicken, salt and pepper, add the grated nutmeg (depending on tastes), curry (attention, if we do not know the curry, it is better to put at least initially), and cinnamon. Mix. If any attachment, add a little water in bottom of casserole.
3 Add the tomatoes and the broth in which chicken will dilute the teaspoon of tomato paste. Add another piece of sugar, to correct acidity. Then let simmer for 30 to 40 minutes, watching and stirring occasionally. After cooking, the sauce should have thickened. Please note, white cook faster than the rest. So take them out of the cooking when cooked and give them to the very end.
4 When cooked to an end, add 2 tablespoons of cream and a line of lemon juice, mix well. Serve with basmati rice.