Chicken Breasts With Apple Curry Sauce Recipe #188011
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.
30 min | 15 min prep
SERVES 6
- 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
- Preheat oven to 200°.
- Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
- Cover the pan; heat the chicken breasts over low heat for five minutes.
- Transfer to a platter. Keep warm in the oven while you're making the sauce.
- To make the sauce, melt the butter in the sauté pan.
- Add the onion and sauté over low heat till transparent.
- Add the garlic and apples and sauté for 2 minutes.
- Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
- Add the chicken stock, lime rind, lime juice and chutney.
- Bring sauce to a boil, stirring constantly.
- Pour around chicken and serve.
- It's great served over rice.
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5 stars