Banana Curry
Marian Burros
25 ratings with an average rating of 4 out of 5 stars
25
10 minutes
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Remove as much skin and external fat as possible from chicken. Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons oil in regular skillet large enough to hold chicken pieces in single layer. Brown chicken on both sides in hot oil over medium heat; remove and set aside.
Saute onion and garlic in same pan until onion is soft. Add wine, apple juice and ginger to pan and cook over medium-high heat until liquid is reduced to 1 cup.
Stir cornstarch into yogurt. Add to pan with apples and chicken and season with pepper. Cook, covered, for about 20 minutes, until chicken is cooked through.
Arrange noodles on each of 4 plates. Spoon chicken and sauce over noodles.
How does one cut up a chicken into 16 pieces?
Once I had a Burros cookbook, lost several moves ago, with a tasty recipe that this one helped me (sort of) recreate. So I used a bit more garlic; a big squirt of Dijon mustard; prunes; and no apple juice, yogurt or cornstarch. I would have used fresh ginger but, having run out, found that ground ginger worked fine. While I acknowledge that my version bears only a family resemblance to the one printed here, it was still delicious.
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