Pan Fried Curried Chicken

This one was an interesting dish I made from Bobby Flay's Bold American Food.  The recipe called for guinea hen breast, but since I had no idea where to even begin to look to find that I just used a Cornish game hen.  The chicken was served with an apricot and cherry relish. 

Here's the stuff for the relish.  Fenegruk Seeds, Cardamom, onions, dried apricots, brown sugar, dried cherries, cumin, orange juice, honey and coriander.

The onion and cherries were sauteed off in the pan until soft.

The orange juice and curry powder joins the party.

After the liquid has all evaporated the dried apricots and another dose of cherries come into play.

The completed relish cooling down.

The stuff for the chicken.  Yellow corn meal, salt, pepper and of course the game hen, which is just a little 8-10 ounce whole chicken. 

The seasoned chicken ready to meet the heat.

Halfway through cooking.  After being in the oil, they went into the oven for about 5-6 minutes to finish cooking.

Golden brown and delicious.

The finished plate with a bit of fresh chives over the top.