||Country Captain Chicken
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia
2 tsps vegetable oil
1/2 large onion, chopped
2 green apples, peeled, cored, chopped
4 garlic cloves, chopped
5 Tbs curry powder (preferably Madras)
5 ripe tomatoes, chopped
2 cups chicken broth or water
1/4 cup black currants
4 boneless skinless chicken breast halves (8 oz each), trimmed, cut into 1-inch pieces
Chopped fresh cilantro and toasted unsweetened coconut for garnish
Heat oil in heavy large saucepan over medium-high heat. Add onion, apple and garlic and saute until tender, about 10 minutes. Mix in curry and stir 1 minute. Add tomatoes, chicken broth and currants. Reduce heat to low. Cover; simmer 30 minutes to bring out flavors. Add chicken and simmer until cooked through, about 25 minutes. Season to taste with salt and pepper.
For Serving: Arrange steamed rice in serving plate serve chicken on top of steamed rice garnish with cilantro and coconut and serve.
Yield: 4 Servings