1. Dredge chicken in flour and garam marsala, salt and pepper. 2. Soak currants in white wine. 3. Heat oil in heavy large saucepan over medium-high heat. 4. Brown chicken pieces slightly and remove to a warm platter. 5. Add onion, apple and garlic and sauté until tender, about 10 minutes. 6. Mix in curry and stir 1 minute. 7. Add tomatoes, chicken broth and currents. Reduce heat to low. 8. Cover; simmer 30 minutes to mellow flavors. 9. Add chicken and simmer until cooked through, about 10 minutes, or unti chicken is cooked through. 10. Season to taste with salt and pepper. 11. Ladle chicken over steamed rice. 12. Garnish with cilantro and coconut and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
