Calcutta Chicken Curry

• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup flour
• 2 pounds chicken breasts (boneless and skinless), cut into 1/2-inch strips
• 4 tablespoons butter ( 1/2 stick)
• 2 tablespoons vegetable oil
• 1 1/2 cups finely chopped yellow onion
• 1 1/2 cups peeled and finely chopped carrot
• 1/2 cup finely chopped celery
• 3 tablespoons Madras curry powder
• 1 teaspoon ground turmeric
• One 14.5-ounce can unsweetened coconut milk
• 1 1/2 cups chicken broth
• One 14.5-ounce can diced tomatoes, drained
• Chunky Mango Chutney (see Notes)
• 1 red apple, diced
• Dried currants
• Sweetened shredded coconut
• 1 cup chopped salted cashews mixed with 1/4 cup chopped crystallized ginger
• Lime wedges

1. Mix the salt, pepper, and flour together in a bowl and add the chicken pieces to coat.
2. Heat 2 tablespoons of the butter and 1 tablespoon of the oil over medium heat in a large Dutch oven.
3. Add the chicken in two batches, sauteing each batch until lightly browned; remove the chicken to a plate.
4. Add the remaining butter and oil to the warm pot, and add the onions, carrots, and celery.
5. Cook uncovered for 5 minutes, stirring often.
6. Add the curry powder and turmeric and cook for 1 minute.
7. Add the coconut milk, chicken broth, and tomatoes and stir.
8. Turn the heat down, partially cover the pot, and cook for 20 minutes.
9. Remove the lid and gently cook for 10 minutes, or until the sauce thickens slightly.
10. Serve with steamed rice and garnishes.

salt, pepper, flour, chicken breasts, butter, vegetable oil, yellow onion, carrot, celery, curry powder, ground turmeric, milk, chicken broth, tomatoes, mango, red apple, currants, coconut, ginger, wedges

Taken from www.cookstr.com/recipes/calcutta-chicken-curry (may not work)