Robert's Curried Chicken (Squirrelly Cakes)
 

8-12 boneless, skinless chicken breasts, cut into chunks - my version to cut some of the fat and calories - I cut the chicken while frozen and then let it defrost a bit.
OR
Robert's version (the heck with calories) Chicken parts - legs, thighs, breasts with skin on and bones in
8-10 cooking onions, sliced
cooking oil or olive oil - about 2-3 tbsp.
2-3 instant beef bouillion packets or cubes or the equivalent dissolved in 3 cups of boiling water
1 1/2 cups of ketchup
1 cup orange juice
2 tins of pineapple, cut into chunks, use the juice too
1/2 large tin size of canned peach slices - no juice
1/2 large tin pear halves, sliced - no juice
6 whole dried chilli peppers, broken in half
2 cloves of garlic, minced
2-3 tbsp. of curry powder

In a large pot over medium heat place the curry powder and stir it for a minute or so to bring out the strength. Now add the 2-3 tbsp. of oil and heat, stirring constantly. Add onions and cook until carmelized - which means caramel coloured and soft, stirring constantly. Now gradually add a bit of the bouillion broth, scraping the browned bits off of the bottom of the pot until there is no more sticking to the pot and you have added all of the bouillion. Now dump all of the other ingredients in the pot and stir often until the mixture comes to a boil. Turn the heat to simmer or low and continue cooking - for the sliced up chicken breasts, 2-3 hours. For the chicken parts bone and skin and all - 4-6 hours. Stir from time to time. Now take the other half of the tin of pears with the juice and peaches with the juice and add a tin of pineapple and a tin of mandarin oranges. Serve this mixture in small bowls alongside the curried chicken that you serve over a bed of rice - I like Uncle Ben's Converted rice. The canned fruit or fresh if you like, is served as a coolant factor for the effect of the curry. We usually also serve with a Caesar salad and buns for a complete meal.

Posted by Squirrelly Cakes