Chicken Ceylon-style

Recipe Description

Makes 4 servings. Serve over hot rice.

Ingredients

  • 1½ to 2 pounds frying chicken, cut up
  • ½ teaspoon seasoned salt
  • 2 slices bacon, diced
  • ? cup chopped onion
  • 2 tablespoons flour
  • 1½ to 2 teaspoons curry powder
  • 1 cup chicken broth
  • ? cup half-and-half|half and half
  • 1 x 10-ounce package frozen garden pea|green peas
  • 1 large cooking apple, peeled, cored, and sliced (about 1 cup)
  • flaked coconut (optional)
  • 2 cups hot cooked rice

Directions

  1. Sprinkle chicken with salt; place chicken skin side up in greased shallow 2½-quart baking dish.
  2. Bake, uncovered, at 400 °F for 30 minutes or until golden brown.
  3. Meanwhile, cook bacon until crisp. Remove bacon and drain on paper towels; discard all but 1 tablespoon drippings.
  4. Add onion and cook until tender.
  5. Stir in flour and curry powder.
  6. Gradually add broth and half and half. Continue to cook, stirring, until sauce thickens.
  7. Pour over chicken; add peas and apples.
  8. Cover and bake 25 minutes longer. Sprinkle with bacon and with coconut, if desired.
This article uses material from the "Chicken Ceylon-style" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License