Chicken Indienne

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Title: Chicken Indienne
Categories: Poultry, Main dish, Indian
Yield: 4 servings

2 lb Chicken pieces
3 T All purpose flour
1/8 t Freshly ground pepper
1 T Butter
3 T Curry powder
1/2 c Heavy cream
2 T Candied ginger
3 T Fresh lemon juice
1 t Salt
3 T Oil
1 ea Large onion, chopped
1/2 c Water
1 t Chicken stock base
1 ea Lime wedges (optional)

Sprinkle chicken pieces with lemon juice and let stand 30 minutes.
Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat
evenly. In a heavy skillet with a tight lid, heat oil and butter.
Cook chicken, sprinkling with any leftover flour mixture, until
browned on both sides. Remove from skillet and set aside. Add onion
and cook until golden. Add onion and cook until golden. Add curry
powder and cook for 2 minutes. Gradually beat in water and cream,
cook until thickened. Add chicken stock base and ginger, stir, and
return chicken to skillet. Cover and simmer, turning chicken once,
for 40 minutes or until chicken in tender. Transfer to heated platter
and surround with lime wedges. Serve with rice.

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