Follow these steps for perfect results
Boneless Chicken Breasts
cut into 1-inch chunks
Butter
Curry Powder
Chopped Onion
chopped
Peeled and Diced Apple
peeled, diced
Chicken Bouillon Cubes
Hot Water
Cornstarch
Evaporated Milk
Rice
cooked
Cut chicken breasts into 1-inch chunks.
Place chicken in a large skillet and cook until done, avoiding browning.
Remove chicken from the skillet.
Add butter and onion to the skillet.
Simmer until onion is tender.
Add apple and curry powder to the skillet.
Simmer for 5-10 minutes until apples are tender.
Add chicken bouillon to the skillet.
Blend cornstarch with 1/4 cup cold water.
Add cornstarch mixture to the skillet, stirring continuously.
Add evaporated milk to the skillet, stirring continuously.
Add chicken back to the skillet.
Stir and simmer for about 5 minutes until heated through.
Serve over rice.
Expert advice for the best results
Adjust the amount of curry powder to your preference.
Serve with naan bread for dipping.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl with a sprinkle of fresh cilantro.
Serve with basmati rice or brown rice.
Garnish with fresh cilantro and a dollop of yogurt.
Its aromatic and slightly sweet notes complement the curry spices.
Discover the story behind this recipe
Popular dish enjoyed in many variations across different cultures.
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