|All purpose flour||4 Tablespoon|
|Curry powder||1 Tablespoon|
|Chicken breast halves||24 Ounce, skinned (4 Pieces, About 6 Ounce Each, With Bones)|
|Vegetable oil||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Unsalted butter/Unsalted margarine||1 Tablespoon|
|Cooking apples||1 Large, unpeeled, cored and cut into 8 wedges (Such As Rome Beauty)|
|Whole milk/Half-and-half||1⁄2 Cup (8 tbs)|
|Hot cooked white rice||3 Cup (48 tbs)|
|Coconut||1⁄4 Cup (4 tbs), toasted|
1. On a piece of wax paper, combine 3 tablespoons of the flour, the curry powder, and salt, then coat the chicken with this mixture.
2. In a deep 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and brown for A minutes on each side. Add the water and bring to a boil. Lower the heat, cover, and simmer for 10 minutes or until the juices run clear when the flesh is pricked with fork. Using a slotted spoon, transfer to a "warm platter and cover "with foil. Reserve the drippings in the skillet.
3. Meanwhile, in a 10-inch nonstick skillet, melt the butter over moderate heat. Add the apple and saute for 5 minutes or until lightly browned.
4. To prepare the gravy: In a cup, whisk the milk and remaining 1 tablespoon of flour. Whisk into the drippings in the 12-inch skillet and bring to a simmer over moderate heat, whisking constantly. Simmer, whisking 2 minutes longer or until the gravy is slightly thickened. serve with what ever u like