July 11, 2010

CURRIED CHICKEN BREASTS


Printed from COOKS.COM


This is good hot or cold. It makes a great entree for a Hollywood Bowl picnic. This recipe serves four but could easily serve more with additional chicken breasts.

□   4 boned & skinned chicken breasts
□   1 apple, peeled, cored & cut into 1/2 inch cubes
□   5 green onions cut into 1/4 inch pieces, include green stems
□   2 cloves garlic, crushed
□   1 red pepper, cut in 1/4 inch strips 2 inches long
□   4 tbsp. butter or olive oil
□   4 tbsp. flour
□   2 c. chicken broth
□   Juice of 1 lemon
□   1/4 c. sherry or Madera
□   3 to 4 tbsp. curry powder (more if you like it hot)
□   Salt & pepper to taste
□   Dash Tabasco
□   Shredded coconut for garnish (approximately 1/4 c.)
□   Chutney
□   Fresh fruit cut into pieces (I use pineapple, bananas, apples, peaches, grapes,
□   etc. - use what you like best - I use about 1 c. each)
□   Peanuts add a nice crunch



Salt and pepper the chicken breasts and broil or saute until done. Set aside. Heat butter or oil and saute the onion, garlic and red pepper. Add flour, stir and cook for one or two minutes until the mixture just begins to turn brown. Add chicken broth and lemon juice a little at a time and stir. You may need to add more broth until the mixture is the thickness of a very thick gravy. Add curry powder, salt, pepper, Tabasco and cubed apples. Simmer for twenty minutes. Add chicken breasts and heat through. Serve hot or chilled.

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