Finally! Another ethnic dish that is super easy and delicious so we can start mixing things up with Asian Noodles every once in a while! This curry was so simple and delicious, it has already been added to the make-regularly pile of recipes around here.
Easy Chicken Curry
2 chicken breasts
2 T. butter
1 finely diced apple (about 1 1/2 c.)
1/2 chopped yellow onion (about 1/2 c.)
1 clove garlic
2 T. flour
2-3 T. curry powder
1 t. salt
1 t. chili powder
1/2 c. milk
1/2 c. coconut milk
1 c. chicken broth
Cut the chicken into thin strips and cook in a skillet until done. Remove from the skillet, drain off the fat and add the butter. Once the butter has melted, add the apples, onions, and garlic and cook over medium heat until the onions become translucent. Add the flour, curry powder, and salt and cook for a couple of minutes. Then add in the milk, coconut milk, and broth and cook until thickened. Add back the chicken and cook until the chicken has been heated through. We served this over rice pilaf with peanuts, peach chutney, green onions, and raisins. Next time, I might add the raisins to the curry while it's cooking and I'll skip out on the peanuts. The chutney was essential though.
I have a new obsession. Coconut milk. It is so so delicious and creamy and rich. And it makes this recipe taste like it took way more than 20 minutes to make. I actually thought this recipe would take forever and we ended up waiting on the rice to be done, which only takes 25 minutes. The apples in this with the curry and then the chutney and chicken broth....I love salty and sweet combinations and this recipe has it all over the place. Yum.
This recipe has been adapted from the Better Homes and Gardens cookbook.