cw (08/06/82)
Chicken in Curry Flavored Cream
Ingredients
4 chicken breasts
1 large chopped sweet onion
1 large chopped and peeled crisp apple
1/2-1 cup raisins -- golden for better appearance
1 cup heavy cream
1 Tbs mild curry powder
butter
Method
Poach the chicken breasts in just enough water to cover.
The poaching water can be lightly salted to taste. Be sure
to skim the poaching water shortly after bringing it to the
first boil. Skim again after chicken is removed. Cook
until done (about 30 minutes). Remove the chicken,
reserving the broth. Cool the chicken, remove skin and
bones, and cut into bite-size pieces.
As the chicken poaches, saute the onion in sufficient butter
until the onion is just soft and translucent. Do not brown
onion. Add the curry powder and saute it gently, being
careful not to let it lump or brown. Carefully stir the
chicken broth into the onions and curry powder and simmer
until the mixture is slightly thickened. Remove from heat.
Now add the cream slowly, stirring gently; make sure the
cream does not curdle. Add the apple, raisins, and chicken
pieces. Heat gently until the cream just barely bubbles;
again, do not curdle.
Notes
This is a very mild curry dish; no one has every disliked it
in my experience. It is also quite sweet and could stand a
sharp-flavored companion. The amount of curry to use should
be judged by taste and the strength of the curry powder.