1 cup all-purpose flour
Salt to taste
1 tablespoon curry powder
3 boneless, skinless chicken breasts, cut into 2cm cubes
2 tablespoons butter
1 tablespoon vegetable oil
2 cups chicken broth
2 tomatoes, seeded and chopped, into 2cm cubes
1 cup plain yogurt
For the fritter
2 cups all-purpose flour
1 cold stick of butter, cut into small pieces
2/3 cup milk
2/3 cup grated cheddar cheese
1 teaspoon active dry yeast
1/4 cup chopped fresh parsley
Salt to taste
2 cups chicken broth
Fresh parsley and tomato cubes for garnish
1 cup all-purpose flour
Salt to taste
1 tablespoon curry powder
3 boneless, skinless chicken breasts, cut into 2cm cubes
2 tablespoons butter
1 tablespoon vegetable oil
2 cups chicken broth
2 tomatoes, seeded and chopped, into 2cm cubes
1 cup plain yogurt
For the fritter
2 cups all-purpose flour
1 cold stick of butter, cut into small pieces
2/3 cup milk
2/3 cup grated cheddar cheese
1 teaspoon active dry yeast
1/4 cup chopped fresh parsley
Salt to taste
2 cups chicken broth
Fresh parsley and tomato cubes for garnish
Mix the flour, salt, and curry powder
Dip the chicken cubes into this mixture and shake off excess
In a large skillet, melt 1 tablespoon of butter and add 1 tablespoon of vegetable oil
Cook the chicken for 10 minutes or until golden brown
Add the chicken broth and tomato, and cook for an additional 15 minutes or until the chicken is tender
Add the yogurt and adjust seasoning as needed
Transfer to a serving dish
Prepare the fritter
Mix the flour and cold butter until it forms a crumbly mixture
Add the remaining ingredients, except the broth, and mix until a smooth dough forms
Shape into balls
In the same skillet used for the stew, bring the broth to a boil
Add the fritters, reduce heat to medium-low, and cook for 10 minutes
DRAIN AND RESERVE
Heat the stew again, add the fritters, garnish with parsley and tomato, and serve.
