EASY CHICKEN CURRY
My kids love chicken curry. If it is "sport night" I can stop at the store and pick up a whole barbecued chicken and have this on the table in 20 minutes. Leftovers taste even better. I serve it over rice.
Provided by mary winecoff
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium low heat.
- Add the onion, apple and garlic and mix well.
- cook, covered over low heat until the onion is tender and translucent, about 12 minutes.
- Add the curry powder to the onion mixture and mix well.
- Dissolve cornstarch in the milk and add it to the mixture.
- Add the chicken broth and mix well.
- Reduce the heat to low and cook, stirring frequently, until slightly thickened.
- Add the lemon zest and lemon juice and mix well.
- Stir in the chicken and continue cooking until the chicken is heated through.
- Optional: Serve over rice with condiments such as chutney, raisins, diced bell peppers, cucumber, tomato, pineapple, papaya, mango, banana, kiwi, chopped scallions, hard-boiled eggs, peanuts or toasted almonds.
Nutrition Facts : Calories 256.8, Fat 11.1, SaturatedFat 4.2, Cholesterol 88.5, Sodium 299.7, Carbohydrate 9.7, Fiber 1.7, Sugar 3.6, Protein 28.6
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