Chicken Curry

Ingredients: Four chicken breasts skinned and washed, one half cup of butter, three cups of chicken broth, four medium cloves of garlic, minced; one cup of chopped onion, one cup of chopped green apple, five tablespoons of prepared curry powder (hot), one teaspoon of ground cardamom, one tablespoon of fresh grated ginger, one teaspoon of salt, one tablespoon of pepper, one tablespoon of freshly grated lime, two tablespoons of lime juice, one quarter cup of chutney (optional).

Brown skinned chicken breasts in one quarter cup butter in a large skillet, about five minutes per side.  Add chicken broth and bring to a boil, reduce heat and simmer, covered for twenty minutes.  Remove chicken from skillet and keep warm while preparing curry sauce.  Pour liquid from skillet in a container and add enough water to make three cups; hold aside, sauté garlic, onion, curry powder and chopped apple in one quarter cup of butter in the large skillet; until apple is tender, about five to ten minutes.  Remove from heat, stir in flour, cardamom, ginger, salt and pepper and mix well, Gradually stir in reserved broth; add gated lime and lime juice, mix well, Bring curry sauce to a boil, reduce heat and simmer, covered for 20 minutes.  Stir occasionally, Stir in cooked chicken and (optional) chutney, Heat slowly to a boil, then immediately remove from heat. Serve with prepared Saffron Rice and any of the following condiments: chopped green onions; salted peanuts, coconut, Raisins, chopped cucumber, Sour Cream, pineapple chunks, bananas (sliced), or cranberry chutney (see recipe).