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  Chicken Indienne
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 194
Ingredients:
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)
Instructions:
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.
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