Indian curry chicken

Ingredients for 4 servings:

• 1 chicken, ready to roast, 1200 g
• 40 g margarine
• ½ liter of meat broth from cubes
• 2 apples
• 3 tsp curry
• 1 tbsp flour
• 4 tbsp condensed milk
• 1 tsp honey
• Salt and a pinch of white pepper
• 4 tbsp cream
• 2 tbsp raisins
• 1 banana(s)
• 2 tbsp almonds, halved, roasted

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

The chicken is washed, dried, and divided into four portions. The chicken pieces are then seared on all sides in heated margarine until golden brown. Add the finely diced onion to the meat and sauté until translucent. Add the meat broth and simmer the chicken pieces for about half an hour. Finely dice the peeled apples and add them to the pot, along with the curry powder, and simmer for another 10 minutes. Remove the chicken pieces from the resulting stock, remove them from the bones, and keep the meat warm. Mix the flour with the condensed milk to thicken the stock. Season with honey, salt, and pepper. Add the meat to the sauce, then add the raisins, almonds, and, just before serving, the sliced ​​banana. Serve with cooked rice.