Chicken Curry
Absolutely scrumptious chicken dinner with a delicately flavored curry cream sauce including apples and onions. Serve over a bed of yellow long grain saffron rice.
Ingredients
- 1 large A few slices red onion chopped
- 1/2 stick unsalted butter (1/4 cup)
- 2 tbsp. curry powder or more if desired
- 2 Gala unpeeled apples cut fine
- 1 can cream of mushroom soup
- 1 soup can cream ½ and ½, milk or evaporated milk (cream or ½ & ½ preferred)
- 6 chicken breasts boneless, skinless
- salt as desired
- paprika as desired
- 3-4 5-oz. pkgs. Mahatma Yellow Long Grain Rice with Saffron and Seasonings
Instructions
- Sprinkle chicken with salt and paprika.
- Place chicken pieces in a 10x14” glass baking dish that’s been sprayed with cooking spray.
- Bake, covered with foil, for 45 minutes at 350°.
- Meanwhile, cook onion in butter until transparent.
- Add apples and curry powder and cook for a couple of minutes.
- Then add mushroom soup and cream.
- Let cook for a few minutes to thicken and heat through. Set aside.
- Remove chicken from oven, drain off any juice from chicken.
- Pour sauce over top and bake 30 minutes longer, uncovered, until top is golden.
Notes
NOTE: Prepare yellow rice according to package directions. Serve chicken with curry sauce over top of yellow rice with seasonings. NOTE: The sauce amount is really enough for about 8 or even 10 chicken breasts. So you can cook more chicken and still have enough sauce for that much chicken, if necessary, without doubling the sauce ingredients. Just cook up more rice packets as needed.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!