Chicken Breasts With Apple Curry Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
1/4 cup clarified butter (i used regular butter) |
6 boneless skinless chicken breasts (i think i used 3 breasts, cut up when i made it) |
4 tablespoons butter |
1 1/2 cups finely chopped onions |
2 garlic cloves, minced |
1 1/2 cups peeled cored and finely chopped tart apples |
3 tablespoons flour |
1 1/2 tablespoons curry powder |
1/2 teaspoon cardamom |
1 teaspoon coriander |
3/4 teaspoon salt |
1/2 teaspoon pepper |
3 cups chicken stock |
2 teaspoons grated lime rind |
1 tablespoon lime juice |
1/2 cup mango chutney, finely chopped |
Directions:
1. Preheat oven to 200°.
2. Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
3. Cover the pan; heat the chicken breasts over low heat for five minutes.
4. Transfer to a platter. Keep warm in the oven while you're making the sauce.
5. To make the sauce, melt the butter in the sauté pan.
6. Add the onion and sauté over low heat till transparent.
7. Add the garlic and apples and sauté for 2 minutes.
8. Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
9. Add the chicken stock, lime rind, lime juice and chutney.
10. Bring sauce to a boil, stirring constantly.
11. Pour around chicken and serve.
12. It's great served over rice.
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