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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (349g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 cup mango chutney |
||
| Calories 364 | ||
| Calories from Fat 167 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.6g | 28% | |
| Saturated Fat 10.6g | 52% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 112mg | 37% | |
| Sodium 597mg | 24% | |
| Potassium 562mg | 16% | |
| Total Carbohydrate 17.3g | 5% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 7.0g | ||
| Protein 31.6g | 63% | |
Chicken Breasts With Apple Curry Sauce
By: pattikay in L.A.
Sep 27, 2006
I discovered the Loaves and Fishes Cookbook while reading through one of Ina Garten's cookbooks because she made frequent references to it. It appears to be out of print, but I found it at my local library. This dish is wonderful and like most curries, tastes even better the next day.
SERVES 6
Ingredients
- 1/4 cup clarified butter (I used regular butter)
- 6 boneless skinless chicken breasts (I think I used 3 breasts, cut up when I made it)
Sauce
- 4 tablespoons butter
- 1 1/2 cups finely chopped onions
- 2 garlic cloves, minced
- 1 1/2 cups peeled cored and finely chopped tart apples
- 3 tablespoons flour
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon cardamom
- 1 teaspoon coriander
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chicken stock
- 2 teaspoons grated lime rind
- 1 tablespoon lime juice
- 1/2 cup mango chutney, finely chopped
Directions
1
Preheat oven to 200°.2
Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.3
Cover the pan; heat the chicken breasts over low heat for five minutes.4
Transfer to a platter. Keep warm in the oven while you're making the sauce.5
To make the sauce, melt the butter in the sauté pan.6
Add the onion and sauté over low heat till transparent.7
Add the garlic and apples and sauté for 2 minutes.8
Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.9
Add the chicken stock, lime rind, lime juice and chutney.10
Bring sauce to a boil, stirring constantly.11
Pour around chicken and serve.12
It's great served over rice.
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Featured Reviews for This Recipe
From: The Flying Chef
On May 2, 2008
This was awesome; I agree it smelled so wonderful. I did do as others had suggested and roughly chopped the apples for texture, I also added red chilies and I mixed the measurements on the curry powder, between mild and hot curry powder, just personal preference. I served mine with roasted kumara and cumin seeds, it was perfect. A fantastic post and a huge success round my table tonight. This will definitely be frequenting a table often. Thanks for sharing.
From: mliss29
On Feb 20, 2008
Wow! This was soooo good. As I added each step of ingredients, it just smelled better and better. I used about 2 pounds of chicken breast, cut up. As mentioned by another reviewer, I didn't add more butter at the sauce stage. I thought there was plenty of liquid/butter left in the pan. I just set the chicken aside and added it back to the sauce after the sauce had thickened up a little bit. I used the mango chutney from JustJanS Mango Chutney, #23146. I may make this when my finicky 14yo step-son is around and let him have plain chicken with BBQ sauce and the rest of us can ENJOY this wonderful dish.
From: ~Rita~
On Aug 23, 2007
Very good I kicked it up by adding sliced Thai chili`s and fresh basil leaves. I didn`t add the extra butter no need for it. I also kept the onions and apple rough cut so to have more texture in the dish. Serve over a veggie, lentil rice mix. Thanks for this sweet, tangy, spicy dish!
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