Chicken Curry

This Chicken Curry is so delicious! It can be very healthy depending on the milk or cream you choose, but is a great substitution for ordering takeout. Also, it's Tom's favorite recipe that I make, which means it has to be good!

Preparation Time: Probably a little over an hour for prep and cook. It goes faster when you have a helper!

Ingredients:
2 pieces of chicken breast (or replace with rotisserie chicken)

1 tbsp curry powder

Olive Oil

1 small yellow onion, chopped

1 granny smith apple, chopped

1-1/2 tablespoons curry powder (or more to taste)

1-1/2 tablespoons flour (equal the amount of curry powder)

1 cup plain yogurt (Organic kinds do not work!)

1-1/2 cups milk or cream (we use skim and it works fine)

Salt and Pepper to taste

1 carrot, shredded thickly

(1) 8 oz. can pineapple chunks (or replace with fresh mango for a different twist)

A handful of pea pods, halved

1/2 cup grape tomatoes, halved

2 cups cooked brown rice

Major Grey's Hot or Regular Mango Chutney, for garnish

Raisins, for garnish

Crushed Peanuts, for garnish

Shredded coconut, for garnish

Extra curry powder, for garnish

Directions:
Season chicken breasts with curry powder and cook - grill, bake or pan fry. When finished, chop in bite size pieces. If you bought a rotisserie chicken, remove the meat, shredding or separating into bite size pieces, and set aside in a bowl.

Start your water for your rice, and cook accordingly.

Heat the oil in an extra large skillet over medium-low heat. Add the onion and apple and cook, stirring occasionally, for 7 minutes. Combine the curry powder and flour in a small bowl, mixing well. Sprinkle over the apples and onions, stirring for 1 minute. Starting with the milk, add 1/2 cup to the pan, whisking well and scraping up the seasoning from the pan. Next add 1/2 cup of the yogurt, whisking liberally until well blended with the milk (my problem with the organic yogurt, is it wouldn't blend well and would cook so I had floating chunks of yogurt in my sauce, making me start all over!) Continue this rotation until you use the recommended amounts.

Add the chicken, carrots, pineapple or mango, and pea pods to the pan. Continue cooking on medium heat, making sure the sauce does not burn. It should thicken up a little from the flour added earlier. About 10 minutes before you are ready to eat, add the grape tomatoes.

Plate the rice, top with the curry sauce, and top with all or some of the garnishes to finish the meal!

Source: My version! Combined from Sharyl and Real Simple
Servings: 4 to 8 Servings