Curried Chicken - 3

Course : Curry
Serves: 4
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3 1/2 pounds chicken -- cut into 10 pieces
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 teaspoons garlic cloves -- chopped
2 tablespoons curry powder
1 piece bay leaf
1 cup apple -- cubed
1/2 cup banana -- diced
1 tablespoon tomato paste
1 1/2 cups chicken broth -- fresh or canned
1/2 cup yogurt -- drained thru a sieve
4 teaspoons fresh coriander -- chopped
1 teaspoon black pepper -- freshly ground
1 teaspoon salt -- to taste

Preparation / Directions:

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. Comments: Curried dishes are great favorites in the West Indies and certainly on St. Thomas, where the best cooks have been preparing food in the West Indian tradition all their lives. Recipe Source: PIERRE FRANEY'S COOKING IN AMERICA by Pierre Franey (c) 1992 Alfred A. Knopf, Inc., New York - 392 pages - $25.00 As reprinted in the Sep/Oct, 1992 issue of Cookbook Diges

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