Spicy Chicken Casserole


Although not an authentic curry, Spicy Chicken Casserole has the delicious, pungent flavour and aroma which one associates with Eastern foods.

Serve it with plain boiled rice or Saffron Rice, Raita and ice-cold lager.

3 oz. seasoned flour, made with

3 oz. flour, 1 teaspoon paprika, 2 teaspoons turmeric, 1 teaspoon cayenne pepper, 1 tablespoon ground coriander, ½ teaspoon hot chilli powder, 1 tablespoon garam masala, 1 teaspoon ground cumin and

2 teaspoons salt

1×5 lb. chicken, cut into

12 serving pieces

4 oz. butter

2 medium-sized onions, chopped

1-inch piece fresh root ginger, peeled and coarsely grated

4 tablespoons apple chutney

16 fl. oz. chicken stock

2 teaspoons soft brown sugar

5 fl. oz. double cream

Place 2 ounces of the seasoned flour on a shallow plate. Dip the chicken pieces, one by one, in the flour, coating them thoroughly and shaking off any excess. Set aside.

In a large flameproof casserole, melt 3 ounces of the butter over moderate heat. When the foam subsides, add the onions and ginger and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.

Using a slotted spoon, remove the onions and ginger from the casserole and set them aside on a plate.

Add half of the chicken pieces to the casserole and fry, stirring and turning them frequently, for 8 to 10 minutes or until they are well browned all over. Remove the chicken pieces from the casserole and set them aside while you fry the remaining pieces in the same way.

Return the chicken to the casserole. Return the onions and ginger to the casserole and add the apple chutney, stock and sugar. Bring the liquid to the boil. Reduce the heat to low, cover the casserole and simmer for 40 minutes or until the chicken pieces are tender.

In a small mixing bowl, blend the remaining seasoned flour and the remaining butter together with a wooden spoon to make beurre manic. Form the mixture into small balls and stir them into the casserole, a little at a time, until the liquid thickens.

When the beurre manie has been absorbed, quickly stir in the cream. Remove the casserole from the heat and serve immediately, straight from the casserole.

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