Ingredients
Scale
- 3 pounds chicken, cut in serving pieces
- salt and pepper, to taster
- 4 tablespoons flour, approx.
- 3 tablespoons oil
- 1 tart apple, peeled, cored, and chopped
- 1 rib celery, chopped
- 1 carrot, chopped
- 2 tablespoons curry powder
- 1/2 cup orange juice
- 3/4 cup chicken broth, or 1/2 Knorr chicken bouillon cube dissolved in 3/4 cup water
- 2 teaspoons grated orange rind
- 1/3 cup chopped mango chutney
- 1 bay leave, crumpled
- garnish: 1 small navel orange, peeled and sectioned
Instructions
- Season the chicken, and dust with flour
- Brown the chicken in oil in a heavy skillet
- Remove the chicken and keep it warm, discard all but one tablespoon of the oil
- Add the apple, celery, carrot, and onion to the oil and cook for 4 minutes
- Sprinkle the mixture with the curry powder and cook 1 minute more
- Stir in the orange juice, chicken broth, orange rind, chutney, and bay leaf, and bring to a boil
- Add the chicken pieces cover the pan, and simmer for 30 minutes
- Serve garnished with orange sections