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1
Place the chicken in a dutch oven or a roaster with a tight-fitting lid.
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2
Surround the chicken with fruit.
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3
Sprinkle the curry, cumin, garlic, and celery seed over the chicken.
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4
Mix the yogurt with the chicken stock.
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5
Pour half over the chicken and half over the fruit.
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6
Cover and roast at 300 for 2-3 hours or at 250 for 3 hours.
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7
You can remove the lid for the last half hour or so to get better browning.
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8
The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
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9
Serve with plain rice or pilaf (try Recipe #213303 ).
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10
I find that dark green and dark yellow veggies go particulary well with curry so some grilled yellow squash, a spinach salad, baked sweetpotatoes, or steamed broccoli would all be tasty sides.
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11
Note -- Curry powder varies wildly in flavor, intensity, and heat from brand to brand.
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12
Unless you're sure how much you like start with less and adjust after tasting.
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13
But do the tasting near the end of the cooking process because the flavor develops as it cooks.
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14
Note -- Cortlands, Macoun, and other apples from the Macintosh family are good.
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15
Macs themselves will cook to applesauce though so the texture of the finished dish will be lacking.
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16
Granny Smith taste great, but stay firmer than I like.
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17
Fujis may be the best of the common, grocery store apples for this dish.
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18
Red Delicious are useless -- all sugar and crunch with no flavor.
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19
Best of all, if its fall and you have local apple orchards go ask the grower for his/her best, in-season cooking apple because some varieties are very local and have very short seasons.
