Chicken Breasts With Apple Curry Sauce

READY IN: 30mins
Recipe by pattikay in L.A.

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.

Top Review by The Flying Chef

This was awesome; I agree it smelled so wonderful. I did do as others had suggested and roughly chopped the apples for texture, I also added red chilies and I mixed the measurements on the curry powder, between mild and hot curry powder, just personal preference. I served mine with roasted kumara and cumin seeds, it was perfect. A fantastic post and a huge success round my table tonight. This will definitely be frequenting a table often. Thanks for sharing.

Ingredients Nutrition

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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