Ingredients
-
1/4
-
6
-
-
4
-
1 1/2
-
2
-
1 1/2
-
3
-
1 1/2
-
1/2
-
1
-
3/4
-
1/2
-
3
-
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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
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. |
|
11
Done
|
Pour Around Chicken and Serve. |
|
12
Done
|
It's Great Served Over Rice. |
