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Ingredients
- 2 tbsp. oil
- 1/2 ounce. butter
- 4 chicken joints
- 1 onion, sliced
- 1 apple, cored and sliced
- 1 1/2 tbsp. curry pwdr
- 1 tbsp. corn flour (cornstarch)
- 2/3 c. stock (chicken bouillon)
- 2/3 c. dry (hard) cider
- Salt and pepper
- 2 tbsp. sultanas (seedless white raisins)
- 2 tbsp. light cream
- Few drops lemon juice
- Parsley sprigs to garnish
Directions
- Heat the oil and butter in a large pan over moderate heat. Fry the chicken joints till golden, then take them out and keep hot. Add in the onion to the pan and cook gently till soft. Add in the apple and continue cooking for 2-3 min. Then stir in the curry pwdr and corn flour.
- Blend in the stock and cider, season with salt and pepper and bring to the boil, stirring. Add in the sultanas, cover the pan and simmer for 30 min.
- Place the chicken joints on a hot serving dish. Add in the cream and lemon juice to the sauce and pour it over the chicken. Garnish with parsley. Serve with Curried Rice Pilaf. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 2 servings | |
| Calories 341 | |
| Calories from Fat 207 | 61% |
| Total Fat 23.52g | 29% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.35g | |
| Cholesterol 25mg | 8% |
| Sodium 317mg | 13% |
| Potassium 410mg | 12% |
| Total Carbs 33.0g | 9% |
| Dietary Fiber 4.6g | 15% |
| Sugars 20.12g | 13% |
| Protein 3.23g | 5% |
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