Prep 10 mins
Cook 15 mins
A quick and easy main dish. You can adjust the amount of curry to your taste. I serve this over rice and just add a veggie.
- 2 whole chicken breasts, skinned &,boned
- 1⁄2 lb thinly sliced fresh mushrooms
- 1⁄3 cup chopped onion
- 2 tablespoons oil
- 2 1⁄2 tablespoons flour
- 1 teaspoon salt
- 1 1⁄2 teaspoons curry powder (more if you REALLY like curry)
- 1 cup finely chopped apple
- 1⁄4 cup snipped parsley
- 1 cup milk
- 3⁄4 cup chicken broth
- Cut chicken into bite size pieces.
- Saute chicken, mushroom and onion in oil in large skillet until chicken is lightly browned on all sides and completely cooked, about 10 minutes.
- Stir in flour, salt, and curry powder.
- Add apple and parsley.
- Stir in milk and broth.
- Simmer, stirring constantly for three minutes or until apple pieces are crisp tender.
- Serve over rice.
This recipe is very similar to the one I found in the American Heart Assn. cookbook which calls for 2 cups of cooked chicken. Mix 3 Tbs. flour with one cup of water and add after the mushrooms and onions are cooked. No salt is used. Definitely needs more curry. I love curry and this is a healthy version which tastes good. I didn't think it was fast recipe or maybe I just move slower. With all the chopping, it took me about 45 minutes.
I made this for DH - he is from southern India (not as spicy as they make it there) but an overall hit. The salt seemed a bit too much so I used 1/2 the salt - I also substituted coconut milk for the milk (that is what they use in DH's home state of Kerala) and omitted the apple (I did not have any on hand).
My Mom used to make this once in a while while I was growing up and I've finally been able to find a recipe for it! It's an easy way to get subtle curry taste and really takes no time at all!