Frank’s Chicken Curry

by Jodie Jacobs
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Frank’s Chicken Curry

Frank's Chicken curry

Recipe is easy to expand for company and curry can be adapted to stronger tastes. Serve with such condiments as sliced banana, cashews and raisins and accompany it with sides of rice and Naan (Indian bread)
By:
Ingredients
  • 3 skinless chicken breasts cut into pieces
  • 1 garlic clove chopped
  • 1 apple peeled, cored and chopped
  • 1 small onion peeled and chopped
  • 1 c yogurt
  • 1 jar Major Grey or old farm chutney
  • 1/3 c water
  • 1 T coriander
  • 1/2 c low fat sour cream (optional)
  • 1 T cumin
  • 1 tsp turmeric
  • 1 T sesame seeds (optional
  • 3 T butter
Directions
Step 1
In a heavy duty sauce pan or reliable electric fry pan turned to 320 -325
Step 2
Saute garlic and onion in butter
Step 3
Add chicken and apple
Step 4
Stir in yogurt and chutney
Step 5
Mix coriander, cumin and turmeric together and add in
Step 6
Stir to turn chicken pieces and mix the flavors
Step 7
Add water as needed
Step 8
Stir and add sour cream if looking for a creamier sauce
Step 9
Cover and simmer about 5 minutes until chicken is cooked through.
Former Southern Illinois University Professor Frank Nall and his late wife Helen traveled extensively including to India but he understands that when making his chicken curry for company that not everyone is comfortable with spicy dishes. Thus, the recipe outlined here is low heat but cooks are welcome to spice it up to their taste.

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