Country Captain Chicken

2 teaspoons vegetable oil
1 onion, chopped
1 tart green apple, peeled, cored, chopped
3 garlic cloves, chopped
2 tablespoons curry powder (preferably Madres)
4 plum tomatoes, chopped
1 3/4 cups canned unsalted chicken broth
1/4 cup currants (optional, or try grapes)
4 boneless skinless chicken breast halves, well
trimmed, cut into 1-inch pieces

Steamed rice
Chopped fresh cilantro
Toasted unsweetened coconut

Heat oil in large saucepan over medium-high heat Add onion, apple and garlic and sauté until tender (about 10 minutes)
Mix in curry and stir 1 minute
Add tomatoes, chicken broth and currents
Reduce heat to low.
Cover; simmer 30 minutes to mellow flavors.
Add chicken and simmer until cooked through, about 10 minutes
Season to taste with salt and pepper
Ladle chicken over steamed rice
Garnish with cilantro and coconut and serve
Serves 4.

Bon Appétit, Light and Easy, 1991

*Lindsey Jensen Recipe
1991

Muligatawny

2 qts chicken stock
2 qts half & half
2 stalks celery
½ onion diced
½ red bell pepper
½ green bell pepper
½ yellow bell pepper
¼ C chopped parsley
1 T hot sauce
1 ½ lb chicken, diced
3-5 carrots, diced
1 lb apples, diced
1 bunch of grapes
1/8 cup curry powder
½ cup honey
Roux: ½ lb butter and ¾ lb flour

Make roux and set aside
Poach chicken in stock until ¾ done
Remove chicken, add half and half, roux and curry
Simmer until roux dissolves and soup thickens
Add celery, onion, bell peppers, carrots, chicken,
hot sauce, and honey
Cook until veggies are half done
Add apples and grapes
Stir well, adjust seasoning
Add parsley when ready to serve.S
erve with rice.

*Lindsey Jensen Recipe

Korma

MARINADE:
2 cloves garlic
½ chopped onion
1 teaspoon salt
2 teaspoon ginger root
2 cups plain yogurt
2 pounds chicken

CURRY:
½ chopped onion
½ cup + 1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
3 cardamom seeds
3 whole black peppercorns
1 teaspoon curry powder
1/3+ cup hot water

Pound the garlic, onion, salt and ginger in a mortar (or just stick in the blender or food processor)
Mix in the yogurt and chicken and marinate for at least an hour, longer is better
In a large skillet, lightly brown the onion in the butter, and then blend in the turmeric,
Crush the peppercorns, cumin, mustard and cardamom seeds
Combine these with curry powder, add the spice mixture to the browned onions and simmer
for about 1 minute
Add the chicken to marinade and simmer until sauce is reduced by half
Stir in 1 tablespoon of butter and hot water
Cover and simmer until the chicken is tender (about 15 minutes)
Check occasionally and add more water if the curry becomes too dry
Serve with rice.

*Lindsey Jensen Recipe