Ingredients
Instructions
- Melt the butter/margarine in a large heavy frying pan, over moderately high heat.
- Add the onion and apple, cook for 5 minutes, or until tender.
- Blend in the flour, add the chicken stock and cream, and cook, stirring constantly, until the sauce has thickened, about 10 minutes.
- Stir in the salt, curry powder, cayenne pepper and ginger.
- Add the chicken and cook, covered, over very low heat, for 10 minutes.
- Serve with rice.
- A sambal of chopped cucumbers, spring onions and radishes, moistened with a little white vinegar, is good with curry.