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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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:
1. In skillet melt butter and sauté onion and apple until the onion is soft.
2. Blend in flour, curry, ginger and cayenne.
3. Cook and stir for about 2 minutes.
4. Add stock and cream, stirring to blend.
5. Cook for roughly 10 minutes-when sauce begins to thicken add chicken and salt and pepper to taste.
6. Serve over steamed rice with golden raisins, peanuts, or shaved coconut as condiments.
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