Chicken Curry
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A indian take on chicken curry, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 4 (6 oz.) boneless, skinned chicken breasts
- 3 Tbsp. flour
- 1 Tbsp. curry powder
- 4 Tbsp. oil
- 1 Tbsp. sugar
- 2 chicken bouillon cubes
- 1 c. water
- 16 oz. can apricots
- 1/2 c. chopped onion
- 1 c. sliced mushrooms
- 2 Tbsp. soy sauce
- 2 Tbsp. lemon juice
Method
Rub chicken breasts with curry powder and put in baking dish. Pour on orange juice sweetened with a little honey.
Bake until done in very slow oven (or adjust for microwave).
Thicken juices with cornstarch.
Serve with brown or white rice.
(Slow oven is 300° and would take about 1 1/2 hours, depending on the number of chicken breasts.)
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