chicken (the original recipe called for two broiler fryer chickens, cut up. I just made with a pound and a half of chopped up chicken breasts and it was great)
1/2 cup all-purpose flour
1/2 tsp table salt
1/2 tsp black pepper
1 tsp ground ginger
2 Tbsp butter
2 Tbsp olive oil
2 medium onions
1 clove garlic, minced
1 medium tart apple, cored and chopped
3 Tbsp curry powder
1 cup of hot water into which a bouillion cube has been dissolved
1 cup milk
rind and juice of a lemon
Preheat oven to 350.
Combine flour w/ salt, pepper & ginger. Dredge chicken through. Heat butter and oil in good size skillet. Sautee chicken until lightly browned. Set aside.
Cook onion and garlic until translucent. Stir in apple and curry powder.
Gradually add bouillon cube water and then milk, stirring until mixture is thickened and smooth. Add rind & juice from lemon.
Put chicken and this mixture in casserole dish. Bake, covered, for an hour or until tender. Serve over rice.
(Originally, the recipe called for a teaspoon of curry powder. A TEASPOON!)