Ingredients
-
2
-
3
-
3
-
2
-
1
-
2
-
2
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Chicken and Apple Curry,A warming dish that is subtly-spiced and very light.,used all chicken breasts and thought the apples gave the chicken a wonderful flavour. We enjoyed this tremendously and will definitely be making again. Made for ZWT4.,My husband said this is “awesome!” used cut-up chicken thighs and only butter because all this ZWT4 cooking has run me out of olive oil! I didn’t drain the pan after browning the chicken (or add more butter) and just cooked the veggies in the fat remaining. Thanks!
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Steps
|
1
Done
|
Heat Oil and 1 Tblsp Butter Over Moderately-High Heat Until Foam Subsides. |
|
2
Done
|
Brown Chicken, Patted Dry and Seasoned With Salt; Transfer to a Plate With a Slotted Spoon. |
|
3
Done
|
Pour Off Fat from Casserole, Add Remaining 2 Tblsps Butter and Cook Celery, Onion and Garlic Over Moderately-Low Heat, Until Softened. |
|
4
Done
|
Add Apples and Cook 5 Minutes. |
|
5
Done
|
Add Bell Pepper, Curry, Cinnamon and Cumin and Cook 1 Minutes. |
|
6
Done
|
Stir in Flour and Cook Over Moderate Heat 3 Minutes. |
|
7
Done
|
Add Broth and Chicken and Cook, Covered and at a Bare Simmer, 15-20 Minutes, or Until Chicken Is Cooked and Tender. |
|
8
Done
|
Transfer Chicken to a Plate With a Slotted Spoon. |
|
9
Done
|
Boil Sauce 3-5 Minutes, or Until Thickened Slightly, and Season. |
|
10
Done
|
Pour Sauce Over Chicken and Sprinkle With Parsley. |
