Recipe by BothFex
From one of my favorite cookbooks: "San Juan Classics". My brothers-in-law say this recipe reminds them of the curry they ate when they lived in Scotland.
Top Review by deborah burstyn
I lowered the fat content of this wonderful recipe by decreasing butter to 3 tablespoons and substituting 2% milk for half and half. I also eliminated the apple and instead added a diced potato and two diced celery stalks. I didn't quite get the authentic Indian color and flavor I'd hoped for but it was a convenient tasty meal for my family nonetheless.
- 1⁄4 cup butter
- 3 tablespoons onions, diced
- 1⁄4 cup tart apple, diced
- 3 tablespoons flour
- 1 1⁄2 teaspoons curry powder
- 1⁄4 teaspoon ground ginger
- 1 dash cayenne pepper
- 1 cup chicken stock (I've used bouillon as well, just watch how much salt you add later)
- 1 cup half-and-half
- 2 cups chicken, cooked and shredded (shrimp is good too)
- salt and pepper
Directions See How It's Made
- In skillet melt butter and sauté onion and apple until the onion is soft.
- Blend in flour, curry, ginger and cayenne.
- Cook and stir for about 2 minutes.
- Add stock and cream, stirring to blend.
- Cook for roughly 10 minutes--when sauce begins to thicken add chicken and salt and pepper to taste.
- Serve over steamed rice with golden raisins, peanuts, or shaved coconut as condiments.