- 1/4 cup butter
- 1 apple - peeled, cored and finely chopped
- 1/4 cup chopped onion
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup half-and-half cream
- 4 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 3 cups cubed skinless, boneless chicken
- Melt the butter in a large skillet over medium heat. Stir in the apple and onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the flour, chicken broth, and half-and-half, cooking until the sauce has thickened, about 5 minutes. Season with curry powder, salt, ground ginger, and cayenne pepper. Add the chicken, then cover and cook until the chicken is longer pink in the center, about 10 minutes.
05/15/2018
recipepes.com
Blue Ribbon Curry Chicken, recipe
PT15M
PT1H
5
455 calories
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