2 tablespoons cooking oil
1 cup sliced fresh mushrooms
1 medium onion, chopped (½ cup)
1 clove garlic, minced
3 to 4 teaspoons curry powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup chicken broth
1 medium apple, cored and chopped
1 cup half-and-half, light cream or milk
2 tablespoons all-purpose flour
3 cups hot cooked rice - I like basmati or jasmine
Assorted condiments (optional): raisins, chopped hard-cooked egg, peanuts, chopped tomato, chopped green sweet pepper, toasted coconut, chutney, cut-up fruits
1 Rinse chicken; pat dry with paper towels. In a 10-inch skillet cook chicken in hot oil over medium heat about 10 minutes or until lightly browned, turning to brown evenly. Remove chicken. If necessary, add 1 tablespoon additional cooking oil to skillet.
2 Add mushrooms, onion and garlic to skillet; cook until vegetables are tender. Add curry powder, salt and cinnamon; cook and stir for 1 minute. Add chicken broth and apple. Return chicken to skillet. Bring to boiling; reduce heat. cover and simmer about 5-10 minutes or until chicken is tender and no longer pink.
3 transfer chicken to platter; keep warm. Stir the half-and-half, light cream or milk into the flour. Stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some sauce over chicken. Pass remaining sauce. Serve with rice and, if desired, pass condiments.
Makes 4 servings
