| | Yogurt Sauced Chicken Curry 4 chicken breast halves, bone in, skin on
2 tablespoons of fresh lemon juice
1/2 cup of all purpose flour
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
2 tablespoons of unsalted butter
2 tablespoons of vegetable oil
1 medium onion, chopped
1 medium, Granny Smith apple, cored and chopped
1 garlic clove, minced
1 tablespoon of curry powder
1/4 teaspoon of ground cardamom
1 cup of chicken broth, homemade or canned
1/3 cup of dark raisins
1 ripe banana, peeled and sliced into 1/4 inch thick rounds
plain yogurt
1/2 cup chopped roasted cashews, rinse to remove salt |
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In a medium bowl, sprinkle the chicken breast with the lemon juice; let stand at room temperature for 30 minutes. Combine the four, salt and pepper on a plate. Dredge the chicken breasts in the seasoned flour, shaking off any excess. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned on both sides, about 5 minutes. With tongs, transfer the chicken breast to a plate and set aside. Add the onion and apple to the skillet and cook, stirring often, until softened, about 3 minutes. Add the garlic, curry powder, and cardamom, reduce the heat to medium, and stir for minute. Stir in the chicken broth and raisins. Return the chicken to the skillet and bring to a simmer. Cook, uncovered until the chicken breast show no sign of pink at the bone when prodded with the tip of a knife, about 20 minutes. Add the banana and yogurt, and stir constantly just until heated through, about minute. Do not boil. Serve immediately, sprinkled with the cashews.
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