Yield: 4 Servings
|1 \N||3-pound chicken|
|\N \N||Salt to taste|
|\N \N||Freshly ground pepper to taste|
|¾ cup||Onion; finely chopped|
|½ cup||Celery; finely chopped|
|1 teaspoon||Garlic; finely minced|
|2 tablespoons||Curry powder|
|1 \N||Bay leaf|
|1 cup||Apples; cubed|
|⅓ \N||Banana; finely diced|
|2 teaspoons||Tomato paste|
|1½ cup||Chicken broth|
|½ cup||Heavy cream|
Sprinkle the chicken pieces with salt and pepper. Heat the butter in a heavy skillet and add the chicken pieces, skin side down. Cook until golden on one side, about 5 minutes, and add the onion, ceery, and garlic. Cook briefly and sprinkle with curry powder. Add the bay leaf, apples and bananas. Cook about 5 minutes and add the tomato paste, stirring it around.
Add the chicken broth and stir to blend. Cover and cook 15 minutes longer or until chicken is tender. Remove the chicken pieces. Strain the sauce through a sieve, pushing to extract as much of the solids as possible.
Reheat and add the cream. Return the chicken to the sauce, bring to a boil and serve hot with rice.
Recipe by: Pierre Franey
Posted to recipelu-digest Volume 01 Number 170 by Dogface44@... on Oct 27, 1997