Here is my Grandma’s curry recipe you asked for!
6 Chicken Thighs*
Water to cover
1/2 teaspoon salt
2 Granny Smith Apples (peeled and sliced crescent style)
1 Yellow Onion (sliced crescent style)
vegetable oil OR butter (enough to coat bottom of pan +)
Handful of Raisins
1 Tablespoon Curry Powder (or more if you like it hot)
1 can coconut milk
2 Tablespoons corn starch
2 Tablespoons water
1/2 pound bacon fried crispy in small pieces
1 can Spanish peanuts
1 can pineapple tidbits drained (reserve juice)
2 tomatoes chopped
shredded or flaked coconut
4 green onions, chopped
1. Put chicken, water and salt in crockpot. Set on high and cook until tender. (usually about 2 to 4 hours depending on your pot).
2. In a large frying pan, saute onions, apples until translucent. While cooking, sprinkle a handful of raisins and curry powder.
3. Remove chicken from crockpot and cool enough to handle. Take skin off and remove bone. Chop into bite sized pieces.
4. Pour reserved pineapple juice into broth.
5. Pour coconut milk into broth.
6. Thicken broth mixture with slurry while cooking.
7. Return chicken to the broth.
8. Add the cooked onion, apple and raisins.
Serve over sticky rice and top with your choice of the condiments.
* You can use boneless, skinless chicken pieces. I like the broth, but you can substitute 1 boullion cube dissolved in 1 cup hot water.
2 Lamb shanks
* If you do not have coconut milk, pour 1 cup of boiling water through 1 cup of coconut in a seive, three times. Use the wet coconut later for cookies or muffins.
If you make this, let us know how you liked it!