Ingredients
-
1/4
-
6
-
-
4
-
1 1/2
-
2
-
1 1/2
-
3
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Chicken Breasts With Apple Curry Sauce, I discovered the Loaves and Fishes Cookbook while reading through one of Ina Garten’s cookbooks because she made frequent references to it. It appears to be out of print, but I found it at my local library. This dish is wonderful and like most curries, tastes even better the next day., This was awesome; I agree it smelled so wonderful. I did do as others had suggested and roughly chopped the apples for texture, I also added red chilies and I mixed the measurements on the curry powder, between mild and hot curry powder, just personal preference. I served mine with roasted kumara and cumin seeds, it was perfect. A fantastic post and a huge success round my table tonight. This will definitely be frequenting a table often. Thanks for sharing.
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Steps
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1
Done
|
Preheat Oven to 200. |
|
2
Done
|
Heat the Clarified Butter in a Large Pan and Saut Chicken Breasts on Both Sides Till Browned. |
|
3
Done
|
Cover the Pan; Heat the Chicken Breasts Over Low Heat For Five Minutes. |
|
4
Done
|
Transfer to a Platter. Keep Warm in the Oven While You're Making the Sauce. |
|
5
Done
|
to Make the Sauce, Melt the Butter in the Saut Pan. |
|
6
Done
|
Add the Onion and Saut Over Low Heat Till Transparent. |
|
7
Done
|
Add the Garlic and Apples and Saut For 2 Minutes. |
|
8
Done
|
Add the Flour, Curry Powder, Cardamom, Coriander, Salt and Pepper. Stir to Mix Well. |
|
9
Done
|
Add the Chicken Stock, Lime Rind, Lime Juice and Chutney. |
|
10
Done
|
Bring Sauce to a Boil, Stirring Constantly. |
