Wednesday, January 11, 2012

Curried Chicken

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By Diane Forrest,

I am a firm believer in learning something new every day.  Since I have started working on these articles I am constantly learning, and occasionally impressing my family with my endless supply of informative tidbits.  The same holds true for today's topic. Today is Curried Chicken Day.  I always thought that the curried part came from the spice of the same name, but actually it means side dish in South Indian languages, but it can be eaten as the entree as well.

Curried chicken is a common dish in Asia, the United Kingdom, and the Caribbean.  The terms Chicken Curry and Curried Chicken can be used interchangeably, however in some regions they are considered separate dishes, its all in the way they are prepared.   Curried Chicken has been around for a very long time, in fact there are some references to it as far back as 1700 BC.

Below is a recipe from that appears simple to make, so why don't you try something new today and have some Curried Chicken for dinner

Curried Chicken

  • 1 whole chicken, cut into 8 pieces and skin removed
  • salt and ground black pepper to taste
  • 1 tablespoon paprika, or to taste
  • 1 tablespoon butter
  • 1 apple, cored and chopped
  • 1 onion, chopped
  • 1 tablespoon curry powder, or more to taste
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 cup half-and-half cream

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  1. Preheat an oven to 350 degrees F .
  2. Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
  3. Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
  4. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F.

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