2 lb chicken pieces
3 tbsp fresh lemon juice
3 tbsp all purpose flour
1 tsp salt
1/8 tsp freshly ground pepper
3 tbsp oil
1 tbsp butter
1 each large onion, chopped
3 tbsp curry powder
1/2 cup water
1/2 cup heavy cream
1 tsp chicken stock base
2 tbsp candied ginger
1 each lime wedges (optional)
Directions
Sprinkle chicken pieces with lemon juice and let stand 30 minutes.
Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat
evenly. In a heavy skillet with a tight lid, heat oil and butter.
Cook chicken, sprinkling with any leftover flour mixture, until
browned on both sides. Remove from skillet and set aside. Add onion
and cook until golden. Add onion and cook until golden. Add curry
powder and cook for 2 minutes. Gradually beat in water and cream,
cook until thickened. Add chicken stock base and ginger, stir, and
return chicken to skillet. Cover and simmer, turning chicken once,
for 40 minutes or until chicken in tender. Transfer to heated platter
and surround with lime wedges. Serve with rice.
Servings: 4 servings
Chicken Indienne Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Academics have tracked the existance of recipes far back into distant history, in truth as far back as early Egypt, and possibly even further than that. Having said that, mostly, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
During Roman times around 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius also tells us how the early Romans were skilled in the use of a wide range of spices and herbs, including some that we all recognise like thyme, fennel and parsley. During the succeeding few hundred years, the powerful and wealthy tried to offer the most exotic meals, and as a consequence, cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chicken Indienne recipe.
