Chicken Curry

Name: Chicken Curry
Ingredients: 14 cup butter; 3 tablespoons onions, diced; 14 cup tart apple, diced; 3 tablespoons flour; 1 12 teaspoons curry powder; 14 teaspoon ground ginger; 1 dash cayenne pepper; 1 cup chicken stock (I've used bouillon as well, just watch how much salt you add later); 1 cup half-and-half; 2 cups chicken, cooked and shredded (shrimp is good too); salt and pepper

11 ingredients

6 steps

Ingredients

14 cup butter
3 tablespoons onions, diced
14 cup tart apple, diced
3 tablespoons flour
1 12 teaspoons curry powder
14 teaspoon ground ginger
1 dash cayenne pepper
1 cup chicken stock (I've used bouillon as well, just watch how much salt you add later)
1 cup half-and-half
2 cups chicken, cooked and shredded (shrimp is good too)
salt and pepper

Directions

1

In skillet melt butter and saute onion and apple until the onion is soft.
2

Blend in flour, curry, ginger and cayenne.
3

Cook and stir for about 2 minutes.
4

Add stock and cream, stirring to blend.
5

Cook for roughly 10 minutes--when sauce begins to thicken add chicken and salt and pepper to taste.
6

Serve over steamed rice with golden raisins, peanuts, or shaved coconut as condiments.