Blue Ribbon Chicken Curry
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Minced yellow onion||1⁄4 Cup (4 tbs)|
|Apple||1 Small, peeled, cored, and finely chopped|
|All purpose flour||3 Tablespoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Curry powder||4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Cooked and cubed chicken||3 Cup (48 tbs)|
1. Melt the butter in a heavy 9- or 10-inch skillet over moderately high heat. Add the onion and apple, and cook for 10 minutes, or until tender.
2. Blend in the flour, add the chicken broth and half-and-half, and cook, stirring constantly, until the sauce has thickened—about 5 minutes.
3. Stir in the salt, curry powder, cayenne pepper, and ginger. Add the chicken, and cook covered, over very low heat for 10 minutes. Serve with rice and Shredded Cabbage with Garlic.