Historical review: My father who was loving and amateur Cook for strong flavors between them based on the curry flavors. Often in my house tasted dishes whose main ingredient was the curry. Also when we ate Chinese food, never missing orders of chicken curry, so very early in my life I had fondness for these dishes from the Middle East. I particularly have in memory a chicken curry that I ate at a restaurant in Altamira, Caracas, Venezuela area, about 20 years ago. Since then memorize that recipe ingredients and assiduously prepare it at home with certain variants. Ingredients: 3 pounds chicken in dams.
(thigh, thigh, chicken breasts and wings) 2 tablespoons oil. 1 Saute chicken 2 onions cut into strips (julienne) 2 celery stalks cut into wheels 1 teaspoon Curry 5 cloves of crushed garlic 2 tablespoons white flour 1 cups broth of chicken 2 Green apples cut into small cubes or striped shelled. 2 Carrots cut into pieces of 1 inches, and These in turn in half 2 large white potatoes peeled and cut into pieces of 1 inches. 1 Large Zucchini cut into pieces of 1 inches. Salt and pepper to taste preparation: thoroughly wash the chicken, remove skin and all visible fat… Heat half the oil in a skillet over medium-high heat, cold chicken in batches, until that this crisp and drain on absorbent paper.
In the same skillet, add the rest of the oil and saute strips of onion and celery until tender. Stir in garlic, curry and flour; stir until the mixture has absorbed the liquid and becomes grainy. Remove from the fire. Bring chicken broth slowly, stirring, until the mixture is homogeneous. Add chicken, potatoes and carrots, cover it and let it simmer, stirring occasionally, for 20 minutes. Add the apples and Zucchini; leave it to simmer for 15 minutes or until the chicken is tender presentation: serve with white rice. Optionally you can optionally add quarter pound of raisins another Variant that enriches the recipe is add Cup cream of milk or milk of coconut write us to or contact us at our website: original author and source of the article.