Chicken Indian-Style in a Hurry

• 3 lbs chicken thighs, skinned
• 2 tablespoons butter
• 1 garlic clove, minced (large)
• 1 large onion, sliced
• 1 12 tablespoons curry powder, mild
• 1 (19 ounce) can tomatoes
• 2 tablespoons tomato paste
• 12 cup sultana raisin
• 2 apples, peeled and cubed
• 2 tablespoons lime juice
• 1 bay leaf
• 1 pinch sugar
• 2 tablespoons fresh coriander, chopped
• 12 cup unsweetened grated coconut
• 12 cup toasted almond
• 1 mango, peeled and cubed OR
• 12 pineapple, cubed

1. In a 12 cup casserole, melt butter 45 seconds at 100% power.
2. Add garlic, onion; cook 2 minutes, uncovered, also at full power.
3. Stir and add curry powder.
4. Cook for 1 minute at full power.
5. Stir well and add chicken pieces.
6. Cook 5 minutes at full power.
7. Cover with waxed paper.
8. Turn chicken pieces over.
9. Mix tomatoes with tomato paste and blend in remaining ingredients, except the coriander and the garnish.
10. Cook for 15 minutes at 100% power, covered with waxed paper.
11. Stir once during cooking time.
12. Add the fresh coriander (cilantro) and cook another minute.
13. Let stand 5 minutes.
14. Serve chicken on a heated service plate over plain rice.
15. Sprinkle with grated coconut; arrange fresh fruit and toasted almonds in a circle around the chicken as a garnish.

chicken, butter, garlic, onion, curry powder, tomatoes, tomato paste, sultana raisin, apples, lime juice, bay leaf, sugar, fresh coriander, coconut, almond, mango, pineapple

Taken from www.food.com/recipe/chicken-indian-style-in-a-hurry-357058 (may not work)