Wednesday, July 15, 2009

Chicken Curry

I have to admit I have only made this with either Wes' Mom or Gram but it is wonderful so I thought I would share. It tastes even better the 2nd day and freezes very well.

Curried Chicken
Abt 2 lbs chicken breasts (boneless & skinless) cut up into bite size pieces
2 large onions chopped
1 1/2 granny smith apples peeled, cored and diced
1 med red pepper seeded and thinly sliced
3 tsp mild curry powder
1 tsp paprika
salt & pepper to taste
1 1/2 cans cream of mushroom soup
1 cup whipping cream - unwhipped
2 oz butter
Cut onions, red pepper & apple finely. Fry with curry powder and paprika in butter until onion is transparent - not brown. Set aside. Cut chicken. Set aside. Mix cream with mushroom soup salt & pepper. Mix all together. You can either continue to simmer on the stove top for 2 hours in large saucepan or butter a large casserole dish and cook uncovered in ovenat 350F for 2 hours. Serve with rice.

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