Ingredients:
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
Directions:
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.
Blue Ribbon Curry Chicken
Rating: 4.3/5
Preparation Time: 15 m
Cooking Time: 30 m
Total Time: 45 m
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