|
60 ml/4 tbsp clear honey
10 ml/2 tsp curry powder
1 chicken, jointed
Salt and freshly ground black pepper
50 g/2 oz/0.25 cup butter or margarine
15 ml/1 tbsp plain (all-purpose) flour
300 ml/0.5 pt/1.25 cups Chicken Stock
50 g/2 oz sultanas (golden raisins)
15 ml/1 tbsp lemon juice
15 ml/1 tbsp chopped parsley
Boiled rice, to serve
|
|
Method :
Mix half the honey with the curry powder. Season the chicken portions with
salt and pepper and marinate in the honey mixture overnight. Melt the
butter or margarine and remaining honey and fry (saute) the chicken pieces
until browned on all sides. Stir the flour into the pan and cook for 1
minute, then stir in the stock, sultanas and lemon juice and season to
taste. Bring to the boil, cover and simmer for 20 minutes until the
chicken is cooked through and tender, stirring occasionally and adding a
little extra stock if necessary. Sprinkle with the parsley and serve with
rice. |