Chicken Indian-style In A Hurry

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 lbs chicken thighs, skinned
• 2 tablespoons butter
• 1 garlic clove, minced (large)
• 1 large onion, sliced
• 1 1/2 tablespoons curry powder, mild
• 1 (19 ounce) can tomatoes
• 2 tablespoons tomato paste
• 1/2 cup sultana raisin
• 2 apples, peeled and cubed
• 2 tablespoons lime juice
• 1 bay leaf
• 1 pinch sugar
• 2 tablespoons fresh coriander, chopped
• 1/2 cup unsweetened grated coconut
• 1/2 cup toasted almond
• 1 mango, peeled and cubed or
• 1/2 pineapple, cubed

Recipe

• 1 in a 12 cup casserole, melt butter 45 seconds at 100% power. add garlic, onion; cook 2 minutes, uncovered, also at full power. stir and add curry powder. cook for 1 minute at full power. stir well and add chicken pieces. cook 5 minutes at full power. cover with waxed paper. turn chicken pieces over.
• 2 mix tomatoes with tomato paste and blend in remaining ingredients, except the coriander and the garnish.
• 3 cook for 15 minutes at 100% power, covered with waxed paper. stir once during cooking time. add the fresh coriander (cilantro) and cook another minute. let stand 5 minutes.
• 4 serve chicken on a heated service plate over plain rice. sprinkle with grated coconut; arrange fresh fruit and toasted almonds in a circle around the chicken as a garnish.