Chicken Curry

Name: Chicken Curry
Ingredients: 3 to 5 lb. boneless chicken breasts; 1/2 c. butter or margarine; 2 to 3 Tbsp. curry powder; 1 1/2 c. chopped onion; 1 1/2 c. peeled, diced apple (I like to use Jonathan or Ida Red, Granny Smith); 2 chicken bouillon cubes with 2 c. hot water; 1 Tbsp. cornstarch; 1 c. evaporated milk; brown and wild rice or whatever you prefer

9 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

Serve over rice. We prefer a mix of brown and wild or just brown.