FRIED CHICKEN CURRY
COOKBOOK: Oriental Cook Book - Better Homes & Gardens
This was a different way in making a ‘curry’. So I fried the chicken and then added it to the curry mixture. Yes it was nice but different. It almost didnt feel like I was eating a curry. I think that was what spoilt this dish. If they had named it anything else I would have accepted it more but i was under the false pretence of thinking I was making a true curry!
Eat It Or Starve!?? You will eat it cause you don’t want to starve!
4 large chicken thighs - boned, skinned and cut into bite sizes
1/2 cup all purpose flour
salt & pepper
1/3 teaspoon of ginger
2 eggs, beaten
2 tablespoons of water
oil (olive oil) for frying
2/3 cups chicken broth
3 tablespoons of dry sherry
2 tablespoons of finely chopped onion
2 tablespoons of finely chopped parsley
1 1/2 teaspoons curry powder
1/2 teaspoon of sugar
2 teaspoons cornflour
2 tablespoons of cold water
1/2 half head of lettuce , shredded
Combine in a bowl flour, salt and pepper, ginger, mix well. Stir together eggs and water. Stir egg mixture into dry ingredients all at once. mix well. If too thick, add a little extra water to thin the batter.
Pour over the chicken pieces, coat well. Fry chicken pieces several at time in hot oil (test it by throwing a small piece of bread and seeing if it starts to cook right away). Using a slotted spoon, remove pieces and drain on paper towel. Keep warm until all chicken has been cooked.
In a frying pan fry the onion until soft . Add the parsley . Add to chicken mixture.
Transfer the chicken to a deep pot. Add chicken broth, dry sherry, curry and sugar. Bring to boil. In a small bowl add the cornflour and mix with cold water until it is pasty and smooth. Stir into the hot mixture. Cook and stir at all times until it thickens.
Arrange the lettuce on individual plates and top with chicken curry mixture.