San Juan Curry

This recipe can be made with either chicken or shrimp--heck as far as I know it can be made with virtually any type of meat. However, I've only made it with chicken. It's more a curry sauce recipe than a meal recipe. Based on "Curried Shrimp or Chicken" from the cookbook "San Juan Classics Cookbook" by Janice Veal and Dawn Ashbach, copyright 1987.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 1⁄4 cup butter
• 3  tablespoons  chopped onions
• 1⁄4 cup  finely chopped tart apple (I find Granny Smith works well in this recipe)
• 3  tablespoons flour (AP)
• 1 -2  teaspoon curry powder
• 1⁄4 teaspoon ground ginger
• 1  dash  ground red chili pepper (can be any type)
• 1  cup  chicken stock or 1  cup  vegetable stock
• 1  cup  light cream
• 2  cups  diced  cooked chicken or 2  cups  cooked shrimp
•  salt and pepper, to taste
•  steamed rice (optional)
•  raisins (condiment)
•  peanuts (condiment)
•  chutney (condiment)
•  coconut (condiment)

Directions

1. In a medium saucepan over low heat, melt butter, cook onion and apple until onion is soft and translucent. Blend in flour, curry powder, ginger and chili powder. Cook and stir for approximately 2 minutes.
2. Add Stock and cream, stirring to blend. Cook for about ten minutes, stirring occasionally. When sauce begins to thicken, add meat. Cook over low heat to warm meat through. Salt and pepper to taste and serve.