January 14, 2013
Anonymous
The Chronicle
The Zope Gazette
Mon Jan 14, 2013, 01:41 PM CST
Pella —
|
2 Tbsp |
butter |
|
3 clove |
garlic |
|
2 Tbsp |
flour |
|
4-6 |
skinless boneless chicken breasts |
|
|
lawrry's garlic salt |
|
1 lg |
onion |
|
2 |
bay leaves |
|
2 |
apples such as golden delicious |
|
2 Tbsp |
curry |
|
1 tsp |
paprika |
|
1/2 c |
golden raisins (if you like more or less adjust accordingly) |
|
1 |
knorr chicken bouillon cube |
|
8 oz |
heavy whipping cream |
|
2 c |
water |
|
1 Tbsp |
each of chutney on their respective plates |
|
1 can(s) |
large slices peaches in heavy syrup |
|
2-4 c |
rice (i use jasmine rice) |
1
Add Larry's Garlic salt and pepper to diced chicken and brown in butter. When fully cooked add finally chopped onion, garlic, bay leaves, and finely chopped peeled apple.
2
When onions are cooked add flour and let the flour coat everything. Add curry, paprika and water.
3
When sauce is thick enough add raisins and bouillon cube. Let it cook on medium low or simmer for a while so that apples dissipate in the sauce.
4
At the end add heavy cream.
5
Serve with rice, peaches in their syrup, and a fine chutney.