Ingredients Edit

Directions Edit

  1. Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color (3–4 minutes).
  2. Add apple, yellow onion, lemon juice, mushrooms, bouillon, and 1½ cups of the apple juice; bring to a boil.
  3. Rinse chicken and pat dry; add to pan.
  4. Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 30 minutes).
  5. Lift chicken from pan; arrange on a warm platter.
  6. Keep warm.
  7. Blend flour and remaining ½ cup apple juice.
  8. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened.
  9. Pour over chicken.
  10. The sauce also tastes good poured over baked potato or rice.

Nutritional information Edit

305 calories | 7 g fat

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