 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | breast, bone removed | chicken wings | 3 | tablespoons | curry powder | 1 1/8 | large | Onion, chopped | 1 | medium (2-3/4" dia) (approx 3 per lb) | apples, peeled, cored and diced | 3/4 | cup, mashed | ripe bananas (mashed well) | 3/4 | cup, fluid (yields 2 cups whipped) | heavy cream | 1 | cup | chicken broth, low sodium, and fat free | 1/4 | stick | butter, no salt | 1/3 | tablespoon | lemon juice (to taste) | 2 | tablespoons | currants | 1/4 | cup, slivered | Slivered almonds |
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Steps
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Sequence
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Step
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| | 1 | Saute chicken in butter until golden brown. | | 2 | In a large heavy skillet saute onions and apples till pale golden color. Add curry powder-cook 5 more minutes. | | 3 | Add chicken wings, bananas and 2 cups of broth, simmer uncovered, turning often, for 30-40 minutes. | | 4 | Remove chicken and place on heated platter. | | 5 | Heat cream in sauce pan large enough to hold cream and curry sauce. When cream is just short of boiling whisk in sauce from skillet. | | 6 | Salt and add lemmon juice to taste, pour over chicken. Sprinkle with almonds and currants. | | 7 | Serve with dry white rice (I like basmati) and a dish of chutney. |
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