Mulligatawny Chicken Curry | Family Recipe | Annabel Karmel

Name: Mulligatawny Chicken Curry | Family Recipe | Annabel Karmel
Ingredients: Suitable For Freezing; 20 minutes; 1 hr 15 minutes; Preheat the oven to 180C / 350F.; Trim any fat from the chicken and trim the skin. Coat the chicken with a little flour seasoned with salt and pepper.; Stir in the curry powder and the puree and cook for a further 2 to 3 minutes. Stir in 2 tablespoons of flour, then stir in 300ml (10 fl oz) of the stock.; Add the sliced apple, carrot, lemon slices, sultanas, bay leaf, brown sugar and the remaining stock. Season with salt and pepper.; Pour the sauce over the chicken in the casserole, cover and cook in the oven for 1 hour.; Remove the lemon slices and bay leaf, take the chicken off the bone and cut into pieces before serving.

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Big on flavour and packed full of fruits and veggies, this Mulligatawny chicken curry is a family favourite and is great with a side of poppadoms.

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Ingredients

Suitable For Freezing
20 minutes
1 hr 15 minutes
Preheat the oven to 180C / 350F.
Trim any fat from the chicken and trim the skin. Coat the chicken with a little flour seasoned with salt and pepper.
Stir in the curry powder and the puree and cook for a further 2 to 3 minutes. Stir in 2 tablespoons of flour, then stir in 300ml (10 fl oz) of the stock.
Add the sliced apple, carrot, lemon slices, sultanas, bay leaf, brown sugar and the remaining stock. Season with salt and pepper.
Pour the sauce over the chicken in the casserole, cover and cook in the oven for 1 hour.
Remove the lemon slices and bay leaf, take the chicken off the bone and cut into pieces before serving.