The use of sour cream in this fudge recipe lends the confection a delightful taste. I always run out whenever I sell it at our neighborhood Christmas bazaar!
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons butter
- 2 small onion, chopped
- 2 apples – peeled, cored and finely chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 8 skinless, boneless chicken breasts
- 1 cup hot chicken broth
- 1 cup milk
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
- Salt and pepper chicken breasts to taste and lay in a single layer in a 9×13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 2 g |
| Protein | 39 g |
| Saturated Fat | 5 g |
| Sodium | 322 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe but I always use coconut milk rather than plain milk. It’s delicious!
Very tasty and easy meal! We used 1.5 tbsp curry and thought it was perfectly flavored. However, this calls for WAY too much onion! Halving it would be perfectly sufficient.
It was good after I modified it, I used coconut milk instead of regular milk, I also added about a tablespoon of turmeric which added to a beautiful soft yellow colour, as well as a little more flavour.
Delicate, flavorful and creative fall dish, made it with apples picked ourselves. If I make it again I may consider adding cashews for a little extra texture, flavor and something to contrast with sweetness of the apples, and maybe even a little cream and some extra spice.
My family loved this. I tripled the curry powder and doubled the flour, milk and broth to make it extra saucy and flavorful, and served it over cauliflower rice with a fruit salad on the side.
So easy to prep, and the chicken came out very moist. I added a tablespoon of Indian masala in addition the the curry powder. Delish!
This is simple and absolutely delishous! You can make it your own by adding less apple and it’s still fantastic and richer… Yum
I loved this recipe for its simplicity. I added turmeric and a bit of cumin. I make it plain without adding the chicken. I use it over left over pork or chicken or vegetables served with basmati rice it is great. Also freezes well if done without meat. Use it time you want to zip up a humdrum weeknight meal
Rarely do I comment on a recipe but this one is simple and delicious. It will now be in my regular rotation. I changed a couple things… used thinly sliced turkey breast, madras curry powder and more apple than called for. I like the idea of using yogurt instead of milk to add a bit of thickness and tang to the sauce next time.
This is one of my family’s favorite dinner dishes. Thank you for sharing. 🙂
This recipe was very good but we thought it was a little bland. So when I made it again I increased the curry powder, added garlic and cayenne powder for some heat. I also used coconut milk instead of regular milk. I did cut the chicken breast into strips and cooked in the sauce on the stove top. We loved it!
I’m not sure what happened, but this seemed watery and not a lot of flavour. I’ll have to look at what to change next time.
Very good
I double the amount of curry powder and I always use chicken stock paste to make my own broth so I also double the amount of paste per 8oz of water. It always comes out bursting with flavor. I also set the oven timer and let it cook for 30 minutes and then I shut the oven off and let it sit another 15 – 20 minutes
This came out okay but I agree with other reviewers that something was missing. I used 1 lb chicken and 1 apple and the apple was actually hard to find. I also added 1 red bell pepper. I substituted ghee for butter. I am not a big fan of flour as a thickening agent. I think it masked some of the flavor. If I would do this again I would not use flour (substitute corn starch if needed) and I would use coconut milk instead of milk.
My toddler and husband loved this. I thought it was a little bland. Next time, I would add some bell pepper and cashews to give it more complexity of flavor.
This is my favorite simple curry. I use coconut milk in place of the regular milk. I like to garnish with chopped almonds or cashews and chopped cilantro and serve with nann and basmati rice. This is an easy go-to dish and very comforting.
Thought this was a great easy tasty curry. I was wanting to use my fallen apples, thes sauce was lovely , I added more curry powder and some Garam Marsala. I thought it reminded me a bit of the Chinese curry you get from a take away, it was quite yellow and a thick sauce. I will make this again.
Great recipe! I changed it up just a tad. But it was still delicious!
We used coconut milk also and double the curry as others recommended, it was very good!!
I followed the recipe except for baking. I was short on time and used frozen chicken tenders simmered in the sauce till cooked through. It worked beautifully and cut the cooking time in half. Served it over brown rice. It was a hit with the whole family.