East-Indian Chicken Curry - 2005 New Recipe # 3

It's our 15th wedding anniversary next week. We celebrated by indulging in this superb dish last night, since Andrea was away at a slumber party. Once the chopping prep is done, this dish is easy to create. The taste is rich, slightly sweet and absolutely addictive. We ate too much, and never touched our blackberry pie dessert. I really should rename this recipe East Indian culinary nirvana.

East-Indian Chicken Curry

ingredients:

8 chicken thighs, fat trimmed off

2 cups, half & half

1 cup, canned coconut milk

2 yellow onions, chopped

2 garlic cloves, minced

3 stalks celery, chopped

1/2 bunch parsley, chopped

1 lg cucumber, chopped

2 apples, chopped

3-4 tspns, curry powder

1 tspn, nutmeg

1 tspn, dry mustard

1 1/2 tspn, garlic salt

4 tbspn, flour

4 tbspns, canola oil

3 tspns, butter

Put 2 tbspns canola oil in a stock pot. Saute chicken thighs in pot over

medium heat 15 minutes, or until golden.

Add 3 cups water. Simmer for an hour.

In skillet, put 2 tbspns oil and saute onion, garlic,celery,apple. parsley, cucumber.

Melt butter in veggie mixture. Once melted, add flour to thicken.

Add mustard, nutmeg and 1/2 curry powder. Let simmer.

Take chicken from stock pot, remove from bones and set aside.

Blend veggie mixture and garlic salt into chicken stock in stock pot.

Slowly stir half & half and coconut milk into stock pot.

Add remaining curry and simmer for 30 minutes.

Add flour to thicken, if needed.

Stir in chicken, and simmer for 10 minutes.

Serve over steamed white rice.

Suggested condiments are peanuts, grated coconut, raisins and your fave chutney.

(I added a shot of Tabasco for muted fire. Yummy!)

We have enough leftover for another hearty meal or two. We can barely wait.