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Submitted by Wanda Dorris This is a recipe I have been making for well over 30 years. It is not too spicy, but if you like it hotter you can add ground red peppers to spice it up.
3 pounds chicken, cut up
6 Tablespoons oil, divided
2 small onions, chopped small
2 cloves garlic, minced
2 Tablespoons flour
2 Tablespoons curry powder (I use Madras)
2 teaspoons ginger
2 teaspoons cardamom
1 teaspoon salt
2 medium tomatoes, chopped small
1 cup apple, peeled and chopped
1 cup chicken broth
Brown chicken in 3 tablespoons oil. Remove chicken from pan.
Add remaining oil. Sauté onion and garlic until soft. Mix flour and spices and stir into onion and garlic. Add tomatoes, apple and broth. Simmer 5 minutes. Add water if sauce is too thick. Return chicken to pan and simmer until chicken is done.
It can be served as is but I prefer to take the chicken off the bones and return the meat to the sauce. The curry taste then permeates the meat. Serve over rice.
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