Prep 15 mins
Cook 15 mins
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.
- 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
- Preheat oven to 200°.
- Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
- Cover the pan; heat the chicken breasts over low heat for five minutes.
- Transfer to a platter. Keep warm in the oven while you're making the sauce.
- To make the sauce, melt the butter in the sauté pan.
- Add the onion and sauté over low heat till transparent.
- Add the garlic and apples and sauté for 2 minutes.
- Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
- Add the chicken stock, lime rind, lime juice and chutney.
- Bring sauce to a boil, stirring constantly.
- Pour around chicken and serve.
- It's great served over rice.
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.
Yummy! Thank you PattyKay!
Wow! This was soooo good. As I added each step of ingredients, it just smelled better and better. I used about 2 pounds of chicken breast, cut up. As mentioned by another reviewer, I didn't add more butter at the sauce stage. I thought there was plenty of liquid/butter left in the pan. I just set the chicken aside and added it back to the sauce after the sauce had thickened up a little bit. I used the mango chutney from JustJanS Mango Chutney, #23146. I may make this when my finicky 14yo step-son is around and let him have plain chicken with BBQ sauce and the rest of us can ENJOY this wonderful dish.