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4
Medium
Published 1977
The best curried dishes are made with fresh meat, not leftovers. Slow oven cooking encourages this sauce to give lots of flavour to the chicken joints.
Trim the chicken joints and toss in seasoned flour. Melt the butter in a frying pan, add the chicken joints and fry to brown on both sides. Lift the joints from the pan and place in a casserole. Set aside while preparing the curry sauce.
Melt the butter in a saucepan and add the onion and diced apple. Cook gently for a few minutes until the onion is soft. Stir in the curry powder and co