Ingredients
-
1/4 cup clarified butter (I used regular butter)
-
6 boneless skinless chicken breasts (I think I used 3 breasts, cut up when I made it)
-
-
1 1/2 cups finely chopped onions
-
2 garlic cloves, minced
-
1 1/2 cups peeled cored and finely chopped tart apples
-
3 tablespoons flour
-
1 1/2 tablespoons curry powder
-
1/2 teaspoon cardamom
-
1 teaspoon coriander
-
3/4 teaspoon salt
-
1/2 teaspoon pepper
-
3 cups chicken stock
-
2 teaspoons grated lime rind
-
1 tablespoon lime juice
-
4 tablespoons butter
Instructions
- Preheat oven to 200°.
- Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
- Cover the pan; heat the chicken breasts over low heat for five minutes.
- Transfer to a platter. Keep warm in the oven while you're making the sauce.
- To make the sauce, melt the butter in the sauté pan.
- Add the onion and sauté over low heat till transparent.
- Add the garlic and apples and sauté for 2 minutes.
- Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
- Add the chicken stock, lime rind, lime juice and chutney.
- Bring sauce to a boil, stirring constantly.
- Pour around chicken and serve.
- It's great served over rice.