|
Ingredients
|
Quantity
|
|
Chicken – cut into 10 pieces
|
3 ½ pounds
|
|
Olive oil
|
1 tbsp
|
|
Onion – chopped
|
½ cup
|
|
Celery – chopped
|
½ cup
|
|
Garlic – cloves – chopped
|
2 tsp
|
|
Curry powder
|
2 tbsp
|
|
Bay leaf
|
1
|
|
Apple – cubed
|
1 cup
|
|
Banana – diced
|
½ cup
|
|
Tomato paste
|
1 tbsp
|
|
Chicken broth – fresh or canned
|
1 ½ cup
|
|
Yoghurt – drained thru a – sieve
|
½ cup
|
|
Fresh coriander – chopped
|
4 tsp
|
|
Black pepper – freshly ground
|
to taste
|
|
Salt
|
to taste
|
Sprinkle the chicken pieces with salt and pepper. Heat the oil in
a heavy skillet and add the chicken pieces, skin side down. Cook until golden
on one side, about 5 minutes. Brown the other side. Drain the fat. Add the
onions, celery, garlic, and curry powder. Cook briefly, stirring, until the
onions are wilted. Add the bay leaf, apple, and banana. Cook for 5 minutes, stirring.
Add the tomato paste and chicken broth, stir to blend, cover and simmer for 15 minutes
or until chicken is tender. Remove the chicken pieces, place the sauce in the container
of a food processor and blend to a coarse texture. Reheat, add the yogurt, and
blend well. Add the chicken pieces. Bring to a simmer and serve hot, garnished
with coriander.
