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Chicken curry

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Ingredients/Components

butter or margarine - 1/2 c
cornstarch - 1 Tbsp
evaporated milk - 1 c
hot water - 2 bouillon
chopped onion
curry powder - 2 3
boneless chicken breasts - 3 5
peeled, diced apple I like to use Jonathan or Ida Red, Granny Smith
brown and wild rice or whatever you prefer - 1 item

How to make chicken curry:

Cut chicken breasts into about 1-inch chunks (I use a large electric skillet). Place all meat in pan and cook until done, try not to brown. Remove from pan. Place butter and onion; simmer until tender. Add apple and curry powder; simmer until tender. Add apple and curry powder; simmer about 5 to 10 minutes. Add bouillon. Blend cornstarch with 1/4 cup cold water; add to skillet. Stirring, add milk. Add chicken; stir and simmer about 5 minutes until hot. Serve over rice. We prefer a mix of brown and wild or just brown.

Curry can be hot, depending on amount you use and where you get your curry. I like what you get from health food store. I would start with no more than 2 tablespoons the first time you make it; if you know you like it, about 2 1/2 to 3 tablespoons is really good.

Recipe categories: Chicken, Main dish, Curries.

Rating:

Average rating: 3, total votes: 7

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